Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 8 servings

Ingredients

  • 1 tbsp Olive Oil
  • 1 tbsp Butter unsalted
  • 1 large Onion
  • 3 cloves Garlic minced
  • 2 tbsp Ginger minced
  • 6 large Carrots peeled and chopped
  • 1 Apple peeled, cored and chopped
  • 5 cups Vegetable Broth reduced sodium
  • 1 tbsp Maple Syrup
  • Salt and Pepper to taste

Instructions

  • In a large pot, heat oil and butter over medium heat.
  • Add onions and soften for 3 minutes. Add garlic and ginger and cook for additional 2 mins.
  • Add carrots, apples, and broth. Bring to a boil.
  • Simmer on medium heat for 20 minutes, or until vegetables are tender.
  • Using a blender, purée until smooth. Add maple syrup. Season with salt and pepper to taste.
Nutrition Facts
Cream of Carrot Soup
Per
 
257 g
Calories
80
% Daily Value*
Fat
 
3.5
g
5
%
Saturated Fat
 
1
g
6
%
Carbohydrates
 
14
g
5
%
Fibre
 
3
g
13
%
Sugars
 
8
g
9
%
Protein
 
1
g
2
%
Cholesterol
 
5
mg
2
%
Sodium
 
125
mg
5
%
Potassium
 
241
mg
7
%
Calcium
 
29
mg
3
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe developed by Half Your Plate RD Jennifer Ong Tone

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