Creamless Creamy Carrot Soup With Herbs

"Blending this soup with a cooked potato gives it a creaminess that you will love sipping. This soup has a lovely color and a lovely taste as well. It can be served hot on a cold day or, if the day is hot, served cold; and because there is no cream in it , it counts only 130 calories per serving."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
55mins
Ingredients:
12
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Heat oil in a large saucepot over medium heat. Add onions and cook until translucent, 3 minutes. Stir in carrots and celery; cook 10 minutes more. Stir in garlic and cook 30 seconds.
  • Add chicken broth, water, potato, salt, pepper, and dillweed. Bring to boil, reduce heat and simmer, uncovered, 35 minutes. Cool slightly. Puree in a blender in batches.
  • (Soup can be made ahead to this point. Cool completely. Cover and refrigerate up to 24 hours. Reheat covered in saucepot, stirring occasionally, until hot, 20 minutes.).
  • To serve: ladle soup into bowls and garnish each bowl with a dollop of yogurt. If you like yours a little more tangy, you can swirl in an extra dollop of yogurt.
  • Another time you might like to try this soup substituting 1/4 teaspoon dried thyme leaves for the dillweed.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes