Carrot Soup

Name: Carrot Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 servings (2-1/2 quarts)
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 garlic cloves, minced; 1-1/2 teaspoons salt; 3/4 teaspoon ground cumin; 1/2 teaspoon dried thyme; 1/2 teaspoon pepper; 2 pounds carrots, peeled and chopped; 6 cups vegetable stock; 2 tablespoons half-and-half cream; 1 tablespoon lemon juice

Total Time Prep: 15 min. Cook: 25 min.

Yield 10 servings (2-1/2 quarts)

Test Kitchen Approved

Cozy up with a bowl of creamy roasted carrot soup. This easy, comforting recipe brings out the natural sweetness of carrots, perfectly balanced with warm spices.

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons salt
3/4 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 pounds carrots, peeled and chopped
6 cups vegetable stock
2 tablespoons half-and-half cream
1 tablespoon lemon juice

Directions

In a Dutch oven or stock pot, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook until fragrant, 1 minute longer. Stir in salt, cumin, thyme and pepper.
Add carrots; cook until browned, 3-4 minutes. Add stock; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 15-20 minutes.
Use an immersion blender to puree soup until smooth. Stir in half-and-half and lemon juice.

Nutrition Facts

1 cup: 66 calories, 2g fat (0 saturated fat), 2mg cholesterol, 761mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 1g protein.