Light Cream of Carrot Soup

Recipe by The Tiny Chef
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READY IN: 1hr 25mins
SERVES: 12
YIELD: 3/4 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a large 8-quart soup pot over medium heat. Add the carrots, onions, and potatoes. Cook, stirring occasionally, until tender but not brown, about 25-30 minutes.
  • Add broth, cinnamon stick, bay leaf, and thyme. Bring to a boil, reduce the heat, and simmer for 45 minutes. Remove the bay leaf and cinnamon stick.
  • In a blender or food processor, puree the carrot mixture in batches. Return to the pot and warm over low heat. Add the nutmeg and salt and pepper to taste.
  • Optional: Swirl in the yogurt and top with pistachios just before serving.
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