The Best Carrot Soup

Be enticed by the smooth, orange complexion of this, the Best Carrot Soup, a vegetarian appetizer that could very well be the most delicious thing to come from your crisper.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 95kcal

Author FoodFaithFitness

Ingredients

1 tbsp unsalted butter
1 tbsp olive oil
1 large onion diced
1 stalk celery diced
2 cloves garlic minced
1 tsp fresh thyme or parsley finely chopped
5 cups carrots peeled and chopped
2 cups water
4 cups low-sodium vegetable broth
1/2 cup half-and-half (optional)
1/2 tsp salt
freshly ground black pepper (to taste)

Instructions

Melt butter with olive oil in a large pot over medium heat. Add diced onion and celery, and cook until they are soft and translucent, about 4 to 6 minutes.
Stir in minced garlic and thyme or parsley, cooking until aromatic, roughly 10 seconds. Add the chopped carrots to the pot.
Pour in water and vegetable broth, and bring the mixture to a boil. Lower the heat to achieve a gentle simmer, and cook until carrots are tender, about 25 minutes.
Carefully blend the soup in batches until smooth. Return to the pot, and if desired, mix in half-and-half. Season with salt and pepper.
DEVOUR!

Nutrition