Carrot Soup

A smooth and creamy carrot soup that is low in fat and high in flavor. Adding lemon brightens the flavor and makes a fresh, delicious soup.

5 from 18 votes

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings: servings

Calories: 117kcal

Author: Pat Nyswonger

Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until soft then add the garlic, tomato paste, carrots, chicken broth, nutmeg and lemon zest.
Bring to a boil then reduce the heat to medium low. Cover the pot and cook for about 30 or 40 minutes until the carrots are tender. Remove from heat.
Add the lemon juice to the pot and either use an immersion blender to puree the soup or scoop the soup into a blender and blend until smooth. (if you use a blender allow the soup to cool down first before blending it)
If you prefer a thinner soup just add a bit more broth until it is thin enough.
Serve with a dollop of yogurt or sour cream and some chopped chives.

If the soup is too thick after blending, you can easily adjust the consistency by adding a little more broth until you reach your desired texture.
Blending Hot Soup Safely: Dont fill the blender too full, work in batches if necessary. Start blending on low speed and gradually increase to avoid hot splashes. Remove the center cap from the blender lid and cover it with a folded kitchen towel. This allows steam to escape and prevents pressure from building up.
When zesting the lemon, avoid the white pith as it’s quite bitter. Just the yellow part is needed for that bright, citrusy flavor.

Nutrition value does not include the garnishes.

We are not authorized Slimming World or Weight Watchers consultants. This information should not replace your authorized consultants advice.