Appetizers / Soups / Salads

Cream of Carrot and Lemon Soup is for Soup.

Cream of Carrot and Lemon Soup takes several minutes to prepare.

Cream of Carrot and Lemon Soup takes several minutes to cook.

Cream of Carrot and Lemon Soup makes 8 servings.

The ingredients for Cream of Carrot and Lemon Soup are:

2 tbsp butter
1 large or 2 small onions, chopped
2 cloves garlic, chopped
1 large or 2 small potatoes, peeled and chopped
2 lbs of carrots, peeled and sliced
3 large or 4 small tomatoes, chopped
1/4 cup (or more to taste) fresh basil, chopped
1.5 tsp salt
.25 tsp pepper
4-5 cups chicken broth
1 cup plain Greek Yogurt
1/4 cup lemon juice
tobasco sauce
1 tablespoon plain Greek Yogurt per serving

Here is how you make Cream of Carrot and Lemon Soup:

Melt butter in large stockpot and saute onion and garlic. When soft, add carrots, potato, tomato, basil, broth and salt & pepper. Bring to a boil and then simmer around 45 minutes until carrots are soft. Puree in small batches in a blender. Return to stockpot and add Greek Yogurt, lemon juice and tobasco. This is great served cold with a couple of tablespoons of Greek Yogurt stirred into each serving. This makes a lot -- about 8-10, 2 cup servings depending on the size of your vegetables and how much broth you use. The 1 tablespoon of Greek Yogurt to be stirred into each serving is calculated into the calorie count. The calorie count is based on 8 servings.

The nutritional information for Cream of Carrot and Lemon Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 138.3

• Total Fat: 3.6 g
• Cholesterol: 10.9 mg
• Sodium: 673.3 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 4.2 g
• Protein: 6.8 g