Made with both carrots and carrot juice, this brightly colored soup is loaded with betacarotene. If you don’t have a vegetable juicer, look for bottled carrot juice at your grocery store or health-food market, or better yet, buy it fresh from a juice bar.
Recipe information
Yield
Serves 6
Ingredients
1
1
1
2
2
1
1
2
Need to make a substitution?
Preparation
Step 1
Heat butter in a large saucepan over medium-low. Cook onion, stirring occasionally, until translucent, about 5 minutes. Add carrots; cook until very tender, stirring occasionally, about 15 minutes. Add carrot juice, broth, cumin, honey, 1 teaspoon salt, and 1/4 teaspoon white pepper. Bring to a simmer; cook until vegetables are very soft, about 30 minutes.
Step 2
Let soup cool slightly. Working in batches, puree soup in a blender or food processor, filling no more than halfway each time. (Alternately, use an immersion blender.) Return to pan; warm over low heat, thinning with a little water if necessary. Stir in half-and-half, if using. Serve immediately, garnished with chives and cayenne.
Nutrition Information
Step 3
(Per Serving)
Step 4
Calories: 105g
Step 5
Saturated: 1.2g
Step 6
Unsaturated Fat: 7g
Step 7
Cholesterol: 5mg
Step 8
Carbohydrates: 20.2g
Step 9
Protein: 1.9g
Step 10
Sodium: 535mg
Step 11
Fiber: 9g