Creamy Carrot Soup

1. 1

   In a stockpot, heat the oil over medium heat, swirling to coat the bottom.

2. 2

   Cook the onions for 2 to 3 minutes, or until soft, stirring occasionally.

3. 3

   Stir in the carrots.

4. 4

   Cook for 1 to 2 minutes, stirring occasionally.

5. 5

   Pour in the broth.

6. 6

   Increase the heat to high and bring to a boil.

7. 7

   Reduce the heat and simmer for 30 minutes, or until the carrots are tender.

8. 8

   Remove from the heat.

9. 9

   Stir in the cayenne.

10. 10

    In a food processor or blender, process the soup in batches until smooth.

11. 11

    To serve hot, sprinkle with the pumpkin seeds and green onions.

12. 12

    To serve chilled, transfer the soup to an airtight container and refrigerate until needed.

13. 13

    Sprinkle with the pumpkin seeds and green onions at serving time.

14. 14

    (Per serving)

15. 15

    Calories: 90

16. 16

    Total fat: 3.5g

17. 17

    Saturated: 0.5g

18. 18

    Trans: 0.0g

19. 19

    Polyunsaturated: 0.5g

20. 20

    Monounsaturated: 2.0g

21. 21

    Cholesterol: 0mg

22. 22

    Sodium: 73mg

23. 23

    Carbohydrates: 12g

24. 24

    Fiber: 3g

25. 25

    Sugars: 5g

26. 26

    Protein: 3g

27. 27

    Calcium: 40mg

28. 28

    Potassium: 395mg

29. 29

    2 vegetable

30. 30

    1 fat

* Per serving · 4 servings · Values may vary.

No additional tips available.