Creamy Carrot Soup

From Cooking Light March 2009

This is an awesome recipe, it's fast and simple. Plus, JAMES LIKES IT. It's actually rare to find something that both me and James like. Original recipe calls chicken broth but why add chicken broth to a vegetable soup? Keep it rule yo! Drawback--this recipe has quite a bit of sodium even if you do use vegetable broth.

Yield

4 servings (serving size: 1 1/2 cups)

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 3/4 cups chopped Vidalia or other sweet onion
• 2 pounds carrots, cut into 1/2-inch pieces
• 1 teaspoon fine sea salt (add more to taste)
  
• 1/2 teaspoon freshly ground black pepper (add more to taste)
  
• Dash of ground ginger
• 2 cups water
• 2 cups fat-free, less-sodium vegetable broth
• 2 tablespoons heavy cream, divided

Preparation

1. Heat oil in a large Dutch oven over medium heat. Add onion and carrots to pan; cook 10 minutes, stirring frequently. Stir in salt, pepper, and ginger.

2. Add 2 cups water and broth to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrots are tender. Remove from heat; cool.

3. Place half of carrot mixture and 1 tablespoon cream in a food processor or blender; process 20 seconds or until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining carrot mixture and 1 tablespoon cream. Return mixture to pan; cook over medium heat until thoroughly heated.

Nutritional Information per serving

Calories:

180

Fat:

6.9g (sat 2.3g,mono 3.3g,poly 0.9g)

Protein:

3.6g

Carbohydrate:

28.7g

Fiber:

7.6g

Cholesterol:

10mg

Iron:

0.9mg

Sodium:

963mg (ouch)

Calcium:

97mg