Carrot Soup

 Carrot Soup

4 cups of sliced carrots, cooked

1 large onion, chopped

4 teaspoons garlic, minced

1 teaspoon extra virgin olive oil

1 teaspoon black pepper

1 ½ cup vegetable broth, no sodium or low sodium

2 ½ cups water

2 tablespoons paprika

 Directions:

1. In a large pot over medium heat, add olive oil and onions.

2. Cook until the onions are translucent, 3-4 minutes, but do not let them brown.

3. Add the carrots, garlic, black pepper, and paprika and stir together.

4. Cook for 30 seconds, just until garlic becomes fragrant.

5. Add the vegetable stock and water. Cover and simmer for 15 more minutes until the carrots are very tender.

6. Blend when the carrots are tender.

7. Ladle the soup into bowls and enjoy. 

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