Pureed Carrot Soup Recipe

1. Boil 1 lb carrots, cut into bite-size pieces, in water (I used a bag of baby carrots and didn't cut them).
   
   
2. While carrots boil, in a separate pot add butter, olive oil, onions, garlic. Sauté on low until onions are tender/translucent. Add ginger to sauté for last few minutes (add earlier for less spicy soup).
   
   
3. Drain carrots (okay if they are not totally soft) and put in pot with oil, etc.
   
   
4. Cook about 5 min. Adding spices as you go.
   
   
5. Add 4 cups of broth
   
   
6. Bring to boil then reduce heat to warm/low and simmer until carrots are very soft
   
   
7. Puree the soup (careful, it's hot!)
   
   
8. Serve (great for dipping multigrain bread, too!)
   
   
9. For vegan soup replace butter with vegetable oil or olive oil.
   
   

Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in cholesterol High in manganese High in niacin Very high in vitamin A

Bad points High in sodium