Appetizers / Soups / Salads

Velvety Carrot Soup is for Soup.

Velvety Carrot Soup takes 30 minutes to prepare.

Velvety Carrot Soup takes 50 minutes to cook.

Velvety Carrot Soup makes 10 servings.

The ingredients for Velvety Carrot Soup are:

1 1/4 pounds carrots, chopped, 1/2" rounds)
6 large stalks celery (chopped, 1/2" slices)
1 large onion, finely diced
4-5 cloves roasted garlic
3 tbsp extra virgin olive oil
2 tbsp grated fresh ginger
5 cups chicken broth (or vegetable broth for vegan)

salt and pepper to taste

Recommended spices: sage, thyme, and/or basil

Here is how you make Velvety Carrot Soup:

Peel, prep, and chop all vegetables.Using a large stock pot (or Dutch oven) over medium high heat, heat the olive oil until it sizzles, then add onion and celery. Dust the vegetables with salt to draw out the moisture and cook until just soft, about 5 minutes.Add grated ginger and cook for another 1-2 minutes before adding carrots, garlic, pepper and broth. Stir the mixture together, heat to a boil, cover and reduce to a simmer, 45 minutes (or until the carrots are very soft).Add spices to the last 10 minutes of simmering. Transfer the soup to a blender and puree until smooth.Serve immediately.Serving Size: 10 large servings in soup bowlsNumber of Servings: 10Recipe submitted by SparkPeople user BURNEDEVE.

The nutritional information for Velvety Carrot Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 95.6

• Total Fat: 4.6 g
• Cholesterol: 2.5 mg
• Sodium: 584.5 mg
• Total Carbs: 13.1 g
• Dietary Fiber: 3.8 g
• Protein: 2.0 g

The dietary needs meet for Velvety Carrot Soup is Vegan