Name: Carrot Soup
Ingredients: 1 tsp. canola oil; 1 onion, chopped; 1 stalk celery, chopped; 1 clove garlic minced; 3 c. defatted (skimmed) reduced sodium chicken stock; 1 lb. carrots (6 medium), peeled and chopped; 1 3/4 inch piece ginger root, peeled and cut into thin slices; 1/4 to 1/2 tsp. red pepper flakes; 2 tbsp. fresh lime juice; 1 1/2 tbsp. reduced sodium soy sauce; 1 1/2 tbsp. smooth peanut butter; 3 tsp. sugar; 1 tsp. sesame oil; 1 c. skim milk; salt and pepper to taste

Carrot Soup

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Carrot Soup is an impressive dinner. Made with 1 tsp. canola oil, 1 onion, chopped, 1 stalk celery, chopped, 1 clove garlic minced and 3 c. defatted (skimmed) reduced sodium chicken stock, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.

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🔗 Recipe adapted from RecipeNLG-Full

👨‍🍳 Instructions

In large saucepan, heat oil over medium.

Add onions, celery and garlic.

Saute until soft, about 5 minutes.

Add chicken stock, carrots, ginger and red pepper flakes and bring to a boil. Reduce heat to low and simmer, covered, until carrots are very tender (20 to 30 minutes).

Pour mixture through a strainer set over a large bowl. Transfer solids to a food processor or blender and add lime juice, soy sauce, peanut butter, sugar and sesame oil.

Purée, adding cooking liquid as needed to make a smooth consistency.

Transfer to purée to any cooking liquid left in bowl and stir in milk.

Cover and refrigerate until chilled at least 1 hour.

Garnish portion with scallions.

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