Quick and Healthy Carrot Soup
Serves: 6
  • 6 tablespoons butter
  • 1 large onion, chopped
  • 1 garlic clove, chopped
  • 1½ - 2 lbs carrots, peeled and chopped (orange carrots keep the color vivid and bright)
  • 1 potato, peeled and chopped
  • 3 whole peeled canned tomatoes, roughly chopped
  • ⅓ cup fresh parsley or basil, chopped
  • 4 cups chicken stock
  • Salt and pepper to taste
  • ¼ cup fresh squeezed lemon juice
  • ½ cup half and half (or yogurt for a tangier bite)
  • 2 or 3 dashes Sriracha, if desired, and I do!
  1. Melt the butter in a large soup pot over medium heat. Add the onion and sauté until translucent. Stir in the garlic, cover the pot and simmer for about a minute on low. Don't brown the garlic. Add the carrots, potato and tomatoes and parsley or basil and sauté for a few minutes longer. Stir in the chicken stock and salt and pepper to taste. Bring the soup to a simmer. Cover, reduce heat to low and simmer for about 30 minutes, until carrots and potatoes are tender. Remove soup from the heat and allow to cool for a few minutes.
  2. In batches, purée the soup in a food processor until velvety smooth. Pour the puréed soup back into a clean pot. Over low heat, whisk in the lemon juice, half and half (or yogurt) and the Sriracha (definitely) Bring to a simmer and then turn off the heat.
  3. Serve garnished with chopped parsley or basil.
Recipe by Seasons in Vermont at https://seasonsinvermont.com/quick-and-healthy-carrot-soup/