Smooth Carrot Soup

I hate getting to the last day of the week before grocery shopping. The fridge is almost empty and I have to scrounge around to figure out what to eat. I either make too much food or too little for the week. Can’t seem to get it quite right.

I did have a bunch of carrots though, so I made a really easy and quick soup. Most of us have the rest of the ingredients on hand. Turned out really good!

1 tbsp olive oil

1 onion, coarsely chopped

1.5 lbs carrots, peeled and sliced

2 cups vegetable broth (I ended up using a herbal bouillon cube added to 2 cups water)

Additional 2 cups water

1 tsp dried thyme leaves

1 cup almond milk

1 tsp pepper

Salt to taste

Cilantro sprigs

Heat oil over medium heat in a pot and add onions to cook for a few minutes, until they get soft. Add the carrots, broth, water, and thyme and bring to a boil. Cover and simmer over low heat for 25 minutes. Blend with hand blender. Add milk, pepper, and salt to taste (depends how seasoned your broth is). Top with a few sprigs of cilantro.

Enjoy!

4 thoughts on “Smooth Carrot Soup

  1. I’ve been looking for an interesting new soup recipe… perhaps one less acidy & fattening than my usual tomato bisque. Thanks so much for this, can’t wait to try it out and save myself from that ever so annoying heart burn πŸ™‚

    Like

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