Creamy Carrot Soup
From the March issue of Cooking Light
4 servings (serving size: 1 1/2 cups)
- 1 tablespoon extra-virgin olive oil
- 1 3/4 cups chopped Vidalia or other sweet onion
- 2 pounds carrots, cut into 1/2-inch pieces
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- Dash of ground ginger
- 2 cups water
- 2 cups fat-free, less-sodium chicken broth
- 2 tablespoons heavy cream, divided
1. Heat oil in a large Dutch oven over medium heat. Add onion and carrots to pan; cook 10 minutes, stirring frequently. Stir in salt, pepper, and ginger.
2. Add 2 cups water and broth to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrots are tender. Remove from heat; cool. 3. Place half of carrot mixture and 1 tablespoon cream in a food processor or blender; process 20 seconds or until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining carrot mixture and 1 tablespoon cream. Return mixture to pan; cook over medium heat until thoroughly heated.
And here it is! I wish I had a sprig of parsley or mint to finish it off, since the jaunty little herb really makes the photo on the Cooking Light website. I promise it tastes far better than it looks below! As we have already established, the whole point of having soup for lunch is for an excuse to eat a big chunk of bread. So I spent Sunday making Buttermilk-Oat Rolls. These taste strangely like croissants—a good thing.
All in all, a far more satisfying (and colorful) cubicle meal than a Lean Cuisine.