Creamy carrot soup

Creamy carrot soup


This creamy carrot soup is low in kilojoules and full of delicious vegetable flavour.

The ingredient of Creamy carrot soup

  1. 1 tablespoon olive oil
  2. 1 large brown onion, halved, chopped
  3. 5 large (about 700g) carrots, peeled, chopped
  4. 375ml (1 1/2 cups) Massel chicken style liquid stock
  5. 4 poppy seed bread rolls
  6. 25g reduced-fat dairy spread (Devondale brand)
  7. 80ml (1/3 cup) thin cream
  8. 60ml (1/4 cup) milk
  9. Salt & freshly ground black pepper
  10. Chopped fresh chives, to garnish

The instruction how to make Creamy carrot soup

  1. Preheat oven to 200u00b0C. Heat the oil in a medium saucepan over high heat. Add the onion and cook, stirring, for 3-4 minutes or until soft. Add carrots and stock and bring to the boil. Reduce heat to medium and simmer, uncovered, for 12-15 minutes or until tender. Set aside for 5 minutes to cool.
  2. Meanwhile, cut each bread roll into four slices (not all the way through) and butter with dairy spread. Wrap in foil and place in preheated oven for 5 minutes or until heated through.
  3. Place carrot mixture, cream and milk in the jug of a blender and blend until smooth. Return to the saucepan and stir over medium heat until hot. Taste and season with salt and pepper.
  4. Sprinkle soup with chives and serve with hot bread rolls.

Nutritions of Creamy carrot soup

fatContent: 374.035 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 42 grams carbohydrates
cholesterolContent: 10 grams protein

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