Creamy Carrot Soup
This Creamy Carrot Soup is subtly sweet and spicy and pairs wonderfully with grilled cheese.
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Servings:
Calories: 183kcal
Ingredients
- 1 Tablespoon butter
- 2 lbs carrots (peeled and chopped into 1/2 inch slices)
- 1 medium yellow onion (thinly sliced)
- 1 teaspoon minced garlic
- 1 - 2 teaspoons sauce from a can of chipotles in adobo sauce
- 4 cups low sodium chicken broth
- 1/2 cup fresh squeezed orange juice
- 1/2 teaspoon cinnamon
- Plain Greek yogurt (for serving)
- Smoked paprika
- Salt
- Pepper
Instructions
- In a Dutch oven or other soup pot, melt the butter over medium heat. Add the carrot, onion, and garlic, season with salt and pepper, and stir well. Cover the pot, reduce heat to low, and cook for 15 minutes, stirring occasionally.
- Stir in the chipotle pepper, cinnamon, chicken broth, and orange juice and bring to a boil. Continue to boil until the carrots are tender. Blend the soup in a food processor or with an immersion blender. Season with additional salt and pepper, if necessary. Ladle the soup into bowls and top with smoked paprika and Greek yogurt, if desired. Serve hot.
Notes
- We find this rich and filling on its own, but you can always stir in some canned beans or cooked chicken if you'd like.
Nutrition
Calories: 183kcal | Carbohydrates: 31g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 251mg | Potassium: 1036mg | Fiber: 7g | Sugar: 15g | Vitamin A: 38039IU | Vitamin C: 31mg | Calcium: 99mg | Iron: 1mg
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