Carrot Soup
A simple carrot soup made with fresh vegetables and a hint a cilantro and lime. It’s great as a light starter for a meal, or alongside a salad or sandwich for lunch.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Simmer
- Cuisine: American
Ingredients
Scale
- 2 tablespoons olive oil
- 1/2 large red onion, diced
- 2 stalks of celery, diced
- 1 pound carrots, diced
- 3 garlic cloves, chopped
- 1/2 tablespoon chopped fresh cilantro
- 1–2 teaspoons salt
- 1/4 teaspoon black pepper
- Juice from 1 lime
- 1/4 cup shaved or grated parmesan cheese, for garnish (optional)
Instructions
- Heat the olive oil over medium heat in a large pot. Saute the onion and celery until they start to soften, about five minutes. Add the carrots and garlic and cook it all another few minutes. Add 5 cups of water and bring the pot to a boil. Reduce the heat to maintain a gentle simmer. Simmer the vegetables for 30 minutes.
- Add the cilantro. Using a stick blender, puree the vegetables until the soup is smooth. Season with salt (start with 1 teaspoon and add more to taste) and black pepper. Just before serving, add the lime juice. Top each serving with the cheese.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 141
- Sugar: 6.3g
- Sodium: 770.9mg
- Fat: 8.7g
- Saturated Fat: 1.9g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 14.2g
- Fiber: 3.9g
- Protein: 3.4g
- Cholesterol: 3.6mg
Find it online: https://www.girlgonegourmet.com/carrot-soup/
