Previous Page

Creamy Carrot Soup

2 medium onions, sliced
1.5 lbs. baby carrots
1.5 tbsp olive or vegetable oil
4 cups low sodium chicken broth

Preheat oven to 425. In a roasting pan, mix onions, carrots, 1/4 cup water, oil. Salt and pepper to taste.

Cover with aluminum foil and roast for 30 minutes.

Remove foil. Stir vegetables. Return to oven, uncovered, for 30 minutes.

Remove pan. Add broth, scraping any stuck bits from bottom of pan.

Let cool for a few minutes. Then, working in batches, puree mixture or use an immersion blender (handheld stick blender) to puree to smooth consistency.


Nutritional Analysis:
Calories: 94
Protein: 2.8 g
Fat: 3.7 g
Carbohydrates: 13.4 g
Fiber: 2.6 g
Sodium: 126 mg (does not include salt to taste)



Credit: Parenting Magazine