Creamy Carrot Soup

20 min
8 servings
$0.99/serving

This is your new BFF for those chilly months. It’s so creamy, you won’t believe it’s dairy free! Yup, no milk or cream here—the creaminess is coming from our orange pals, the puréed carrots. Looking to up your freezer meal game? This recipe makes a big batch!

Perfectly Balance Your Plate

Serve with 4 oz (113 g) lean protein and a small dinner roll.

Ingredients

10 large carrots (about 2 ½ lbs)

1 pkgCandied Yams Seasoning (Pack of 3)orSweet Garlic Chicken Seasoning (Pack of 3)

2 tbsp olive oil

2 tbspVegetable Broth MixorNourish Broth Mix

8 cups water

¹⁄₂ lemon

Sea salt and black pepper, to taste

Toppings (optional): plain 2% Greek yogurt, chopped green onion

Preparation

Peel or scrub carrots. Slice into thick coins; you should have about 8 cups.
Place carrots in Multipurpose Steamer and toss with seasoning and oil. Cover and microwave on high 13–14 min, or until soft, stirring halfway through.
Meanwhile, in a large pot or Dutch oven, whisk broth mix and water. Bring to a boil.
Add cooked carrots to pot. Reduce heat to medium and simmer 2 min. Squeeze in lemon juice.
Purée soup using an immersion or standard blender (working in batches). For a smoother texture, strain soup through a fine mesh strainer, if desired.
Taste and season with salt and pepper. Ladle into bowls and add toppings, if desired.

Nutritional Information

Per serving (about 1 ¼ cups): Calories 100, Fat 3.5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 16 g (Fiber 4 g, Sugars 11 g), Protein 2 g.