Carrot Soup

By Hklbrries

Q: I love cream soups but haven’t been able to find one that uses carrots as the main ingredient. Can you share a cream soup recipe that’s healthy and easy?

M Forstrom, via email

Ingredients

• 3 tbsp olive oil
• 1 onion, chopped
• 4 cups chicken broth
• 2 cups water
• 2 lb carrots, peeled and sliced
• 1 tsp salt
• 1/4 tsp pepper
• 1 cup fat-free half-and-half
• 1 tbsp fresh sage
• Croutons, optional
• Grated cheese, optional

Preparation

Step 1

In a Dutch oven, heat oil on medium for 30 seconds. Add onion and sauté for 5 minutes. Add broth, water, and carrots. Bring to a boil, reduce heat, and simmer for ½ hour or until carrots are soft. Add salt and pepper. Set aside for 10 minutes.

Puree soup in batches in a food processor. Pour back into Dutch oven. Stir in half-and-half and sage. Simmer until very hot.
Ladle into bowls; top with croutons and cheese.