We love munching on a few baby carrots for a healthy snack. But we don’t love the bag of leftovers sitting in our fridge afterward.
Luckily, the great Martha Stewart comes to the rescue with a healthy recipe that ensures a perfectly good bag of carrots won’t go to waste. This soup gets sweetness from the carrots, but has a nice kick to it thanks to the curry. Here’s another plus: Carrots are in season year-round, and the soup can be served hot or chilled, making it great for any weather.
Nutrition per serving: 129 calories, 6.5 grams fat, 974 milligrams sodium, 16.8 grams carbohydrate, 2.7 grams protein
2 tablespoons butter
1 cup chopped onion
1 teaspoon curry powder
3½ cups low-sodium chicken or veggie broth
3 cups water
2 pounds carrots, peeled and cut into 1-inch chunks
1) Heat butter in a large saucepan over medium heat. Add onion, curry powder, and salt and pepper to taste. Cook and for five minutes, stirring occasionally.
2) Add broth, carrots, and water. Bring to boil, then reduce heat, cover, and let simmer for about 20 minutes.
3) Use a blender to purée the soup in batches until smooth. Garnish with cilantro or parsley if desired, and add a squeeze of lemon juice to each serving.
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