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shrinky

Carrot Soup - 1 point per serving

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This is a recipe my dad made a lot when I was living at home, and it's very delicious and comforting - and great when you've got a cold.

 

Carrot Soup

makes 6 servings, 1 point each

 

1 lb carrots, peeled & chopped *

1 medium onion, peeled & chopped

1 large potato, peeled & chopped

Juice from 1 orange

1 pinch or 2 orange zest

2 cans vegetarian vegetable broth

Parsley or Chervil to taste

Salt & Pepper to taste

Scallions for garnish

 

In a large saucepan or pot, sautee the chopped onion and potato in the olive oil and a small amount of the veg broth until the onions get transparent and the potatoes get a little soft.

 

Add the chopped carrots, the rest of the vegetable broth, and the juice from one orange as well as some orange zest.

 

Add the parsley/chervil, salt, and pepper and simmer for about 30-40 minutes until all ingredients are soft.

 

Use a blender or immersion blender (immersion blenders work great for this) to puree the soup until the texture is smooth and creamy without any large chunks.

 

Garnish with chopped scallions & enjoy!

 

*TIP:* Use baby carrots to save yourself a step - just chop them into smaller pieces and they're all set.


Gillian / SW: 273.0 / CW: 245.8 (7/25/2009) / GW: 145.0

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Guest ariellasdaddy

What if you like it chunky?

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Then you can be a rebel and ignore the part of the recipe that says to blend it until smooth. :)


Gillian / SW: 273.0 / CW: 245.8 (7/25/2009) / GW: 145.0

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