Carrot Soup
Budget-friendly recipe
Enjoy this carrot soup served hot or cold – the added spice will make you coming back for more!
Ingredients
Directions
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In a large pot over medium heat, heat olive oil.
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Add garlic, cilantro, and chili powder; stir until hot.
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Add onion; cook until onions are tender.
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Stir in carrots and potato; cook for 5 minutes.
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Add water and simmer for 30-45 minutes or until potatoes and carrots are soft.
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Once cooked, remove vegetables from heat and drain, be sure to save the stock.
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Let vegetables and stock cool for about 15 minutes.
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In a blender: add vegetables and ¼ cup of the vegetable stock, blend until smooth, add more stock if needed to blend.
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Pour mix back into pot and simmer over medium heat, add more vegetable stock until a desired consistency is reached. Serve!
Chef Tips
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Always wash all fruits & vegetables and cut on a board that is not used for meats, fish or poultry
For a creamier soup: substitute the stock in step #8 with ¼ cup of low-fat evaporated milk and use the stock for step 9
For extra taste and garnish: top an individual serving of soup with crunchy tortilla strips and/or chili powder
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Cut this recipe in half to save money.
Nutrition Info and more
Serving size:
Total calories:
90
Total fat:
2.5 g
Carbohydrates:
16 g
Fiber:
3 g
Sodium:
135 mg