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Creamy carrot soup
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Velvety low-cal carrot soup bursting with veggie goodness.
Ingredients:
  • 18.20 gm olive oil
  • 1 large brown onion, halved, chopped
  • 5 large (about 700g) carrots, peeled, chopped
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 4 poppy seed bread rolls
  • 25g reduced-fat dairy spread (Devondale brand)
  • 80ml (1/3 cup) thin cream
  • 60ml (1/4 cup) milk
  • Salt & freshly ground black pepper
  • Chopped fresh chives, to garnish
Instructions:
  • 1. Preheat the oven to 200°C. 2. Heat oil in a saucepan over high heat. Sauté the onion until soft, about 3-4 minutes. 3. Add carrots and stock, bring to a boil, then simmer uncovered for 12-15 minutes until tender. 4. Allow the mixture to cool for 5 minutes before serving.
  • Cut each bread roll into four slices without cutting all the way through. Spread butter on each slice and wrap in foil. Bake in a preheated oven for 5 minutes, or until heated through.
  • Combine the carrot mixture, cream, and milk in a blender and blend until velvety smooth. Pour the mixture back into the saucepan and heat over medium heat. Season with salt and pepper to taste before serving.
  • Garnish soup with fresh chives and enjoy alongside warm bread rolls.

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