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Creamless Creamy Carrot Soup With Herbs

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“Blending this soup with a cooked potato gives it a creaminess that you will love sipping. This soup has a lovely color and a lovely taste as well. It can be served hot on a cold day or, if the day is hot, served cold; and because there is no cream in it , it counts only 130 calories per serving.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large saucepot over medium heat. Add onions and cook until translucent, 3 minutes. Stir in carrots and celery; cook 10 minutes more. Stir in garlic and cook 30 seconds.
  2. Add chicken broth, water, potato, salt, pepper, and dillweed. Bring to boil, reduce heat and simmer, uncovered, 35 minutes. Cool slightly. Puree in a blender in batches.
  3. (Soup can be made ahead to this point. Cool completely. Cover and refrigerate up to 24 hours. Reheat covered in saucepot, stirring occasionally, until hot, 20 minutes.).
  4. To serve: ladle soup into bowls and garnish each bowl with a dollop of yogurt. If you like yours a little more tangy, you can swirl in an extra dollop of yogurt.
  5. Another time you might like to try this soup substituting 1/4 teaspoon dried thyme leaves for the dillweed.

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