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Vegetable Carrot Soup

Total Time

Prep: 15 min. Cook: 40 min.

Makes

4 servings

This blended soup is loaded with vegetables, so it's delicious as well as good for you. Plus, its beautiful golden color adds a special touch to your table. —Bertha McClung, Summersville, West Virginia
Vegetable Carrot Soup Recipe photo by Taste of Home

Ingredients

  • 3 cups thinly sliced carrots
  • 1 cup chopped onion
  • 2/3 cup chopped celery
  • 1-1/2 cups diced peeled potatoes
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 2 teaspoons canola oil
  • 4 cups reduced-sodium chicken broth
  • Dash ground nutmeg
  • Pepper to taste

Directions

  1. In a Dutch oven or soup kettle over medium-low heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.
  2. Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through.

Nutrition Facts

1-1/2 cups: 145 calories, 3g fat (0 saturated fat), 0 cholesterol, 651mg sodium, 27g carbohydrate (8g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 0.500 fat.

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