Made with
both carrots and carrot juice, this brightly colored soup is loaded with
beta-carotene. If you don’t have a vegetable juicer, look for bottled carrot
juice at your grocery store or health-food market, or better yet, buy it fresh
from a juice bar.
Ingredients
:
- 1 tablespoon unsalted butter
- 1 onion, coarsely chopped
- 1 pound carrots, chopped
- 2 cups (16 ounces) carrot juice
- 2 cups homemade or reduced-sodium store-bought chicken or vegetable broth
- ½ teaspoon ground cumin
- 1 tablespoon honey
- Coarse salt and freshly ground white pepper
- 2 tablespoons half-and-half (optional)
- Snipped fresh chives, for garnish
- Cayenne pepper, for garnish
Method :
- Heat butter in a large saucepan over medium-low. Cook onion, stirring occasionally, until translucent, about 5 minutes. Add carrots; cook until very tender, stirring occasionally, about 15 minutes. Add carrot juice, broth, cumin, honey, 1 teaspoon salt, and ¼ teaspoon white pepper. Bring to a simmer; cook until vegetables are very soft, about 30 minutes.
- Let soup cool slightly. Working in batches, puree soup in a blender or food processor, filling no more than halfway each time. (Alternately, use an immersion blender.) Return to pan; warm over low heat, thinning with a little water if necessary. Stir in half-and half, if using. Serve immediately, garnished with chives and cayenne.
per
serving: 105
calories; 1.2 g saturated fat; .7 g unsaturated fat; 5 mg cholesterol; 20.2 g
carbohydrates; 1.9 g protein; 535 mg sodium; .9 g fiber
Tags:
Soups