Recipe of the Week: Creamy Carrot Soup

Recipe of the Week: Creamy Carrot Soup

Most creamy soups are filled with fat – but not this one. Indulge with this healthy carrot soup. Serve with a side of lean chicken breast or grilled fish and a small salad for a balanced meal. 

Servings: 2

Here’s what you need:

  • 1 teaspoon olive oil
  • 3 garlic cloves, minced
  • 1/2 small onion, diced
  • Dash of sea salt
  • 4 cups carrots, diced
  • 5 cups filtered water
  • 3 Tablespoons White Miso

Instructions:

  • In a soup pot heat the olive oil over medium heat. Add garlic and onion with a dash of salt and cook for 4 minutes. Add carrots and stir, cook for another 4 minutes. Add the water and bring to a boil.
  • Reduce heat, cover and simmer until carrots are tender, about 20 minutes. Use a hand blender to process the soup until smooth.
  • Remove 1 cup of the soup and mix the miso into it until dissolved. Add back into the soup and simmer for 5 more minutes.

 

Nutritional Analysis: One serving equals: 187 calories, 4g fat, 27g carbohydrate, 5g fiber, and 5g protein. 

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