Carrot Soup
A healthy and delicious soup involving carrots, celery, and onions. I hate all three of these vegetables, yet this soup tastes amazing.
A healthy and delicious soup involving carrots, celery, and onions. I hate all three of these vegetables, yet this soup tastes amazing.
- Carbohydrate 17.604387992231 g
- Cholesterol 12.6165403967696 mg
- Fat 9.78906930596133 g
- Fiber 4.40099995651421 g
- Protein 7.39416669538318 g
- Saturated Fat 2.85375162013839 g
- Serving Size 1 1 Serving (812g)
- Sodium 2770.51595319466 mg
- Sugar 13.2033880357168 g
- Trans Fat 2.07143519035471 g
- Calories 182 calories
Step-by-step
- Start with cooking bacon in a pot, (cook for 2 minutes each side, on medium heat, don’t completely cook the bacon).
- Add the carrots, celery, onion, garlic, and chicken broth.
- Turn heat to high, till it boils, then drop the heat to low to simmer till veggies are soft (roughly 15 minutes), then transfer to a food processor (such as ninja) and blend.
- Overall texture of soup should be kind of thick so don't blend it TOO much.
- No seasonings needed.
- Makes 3 large portions or 4 small portions.
A tight thirty-minute window requires utilizing pantry basics efficiently without wasting produce scraps. Rendering two slices of uncured bacon at medium heat builds the primary fat base in the pot, which eliminates the need for extra butter or olive oil. Chicken broth and organic vegetables join the rendered fat before simmering on low heat until fork-tender. Pureeing requires restraint because over-processing converts a thick, rustic purée into a thin, baby-food consistency. Stop the motor while some texture remains visible. Avoid adding extra salt during the simmer phase since regular chicken broth and bacon already supply high sodium levels. Pair this soup with crusty sourdough bread rubbed with raw garlic to balance the natural sweetness of the carrots. Alternatively, serve a green salad dressed in a sharp vinaigrette containing a three-to-one oil-to-vinegar ratio to cut through the richness of the bacon fat. Store leftovers in an airtight glass container in the refrigerator for up to three days, and reheat gently on the stovetop over medium-low heat rather than boiling.
