WebLow-fat and warming, this carrot and bean soup makes a healthy lunch or dinner - for even more nutrients, top with sliced almonds Orange, carrot & mint soup A star rating of 4.3 …
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Directions 1 Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. ... 2 Stir in carrots. Add water and broth; bring to a lively simmer over high heat. ... 3 Puree the soup in batches in a blender until smooth. ...
The easiest way to make your carrot soup creamy is to simply add cream after it's blended (We prefer half-and-half to cut back on saturated fat.) If you want to skip the cream entirely, using a high-powered stand blender can give you light and creamy results. A regular stand blender works well too, but you may have to blend it for longer.
Learn how to turn any vegetable into a creamy soup Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds. Stir in carrots.
We added one carrot to this entire pot of low carb turkey soup (about 4.3 net carbs per carrot). That single carrot is divided between 6 servings, adding less than 1 net carb per serving. Personally, the little pop of color and sweet earthy flavor the carrot adds is more than worth it! If you disagree, you can leave the carrot out completely.