- Calories: 168
- Fat: 5g
- Saturated Fat: 4g
- Cholesterol: 1mg
- Sodium: 145mg
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
Carrot Soup Recipe Video
- 1/2 cup sliced shallots
- 2 lbs diced carrots
- 1 cup carrot juice
- 1 cup water
- 1 cup orange juice
- 1 sprig thyme
- 1/4 tsp orange zest
- Black pepper, to taste
- 1/2 cup non fat plain Greek yogurt
- 3 Tbsp coconut powder or 1 tsp coconut extract
- 1 Tbsp chopped fresh mint leaves
- 1 Tbsp honey
- Mint leaves and orange slices for garnish
- Make soup: Lightly coat a large saucepan with nonstick cooking spray and heat over medium heat. Add shallots and carrots and sautÃ© for 5 minutes. Reduce heat and simmer, covered, for 10 minutes or until softened. Add carrot juice, water, orange juice and thyme. Bring to a boil; reduce heat and simmer, covered, for 20 minutes.
- In a blender, purÃ©e soup mixture until smooth. Add orange zest and black pepper and stir to combine.
- Make yogurt topping: In a small bowl, combine yogurt, coconut powder, chopped mint and honey and whisk until combined.
- Garnish each serving with a dollop of yogurt topping, orange slices and mint leaves.
Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.
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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010