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.
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Servings: 4 servings
Ingredients
- 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 Estimate
Calories: 141kcal | Carbohydrates: 14.2g | Protein: 3.4g | Fat: 8.7g | Saturated Fat: 1.9g | Polyunsaturated Fat: 6.5g | Cholesterol: 3.6mg | Sodium: 770.9mg | Fiber: 3.9g | Sugar: 6.3g
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