SPICY CARROT SOUP

SPICY CARROT SOUP

PREP TIME: 10 MINUTES|COOK TIME: 32 MINUTES| SERVINGS: 4

INGREDIENTS

  • 3 Tablespoons of olive oil
  • 1 Pound of peeled chopped carrots peel
  • 1 Wedged large yellow onion
  • 2 Minced garlic cloves
  • 1 and ½ Tablespoon of grated ginger
  • 1 Tablespoon of pure maple syrup
  • 4 sprigs of fresh thyme
  • 2 Dried bay leaves
  • ½ teaspoon of dried ground sage
  • ½ teaspoon of salt
  • ¼ teaspoon of nutmeg
  • ¼ teaspoon of pepper
  • 2to 4 cups of vegetable stock
  • 2/3 cup of heavy cream

DIRECTIONS

  1. Heat the olive oil into a Dutch oven over the stovetop over medium-low heat then sauté the carrots for about 5 minutes before adding the onion to the Dutch oven and sauté for about 10 additional minutes
  2. Add all your seasonings and all the herbs to the pot; then cook for about 2 minutes
  3. Pour the vegetable stock and bring it to a boil; then reduce to simmer covered for about 20 minutes
  4. Remove the stems of the thyme and the bay leaves from your soup and puree.

NUTRITION INFORMATION

Calories: 117, Fat: 7g, Carbohydrates: 13g, Protein: 1g, Dietary Fiber: 3g

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