Smooth pureed carrots in a velvety soup base.
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Nutrition per Serving
Ingredients
Estimated total cost: €2.89 · €0.72/serving
- 1 tablespoon extra virgin olive oil (use a high-quality oil for best flavor)Est. price €0.08–€0.20
- 2 cups thinly sliced sweet onions, such as Vidalia, Maui, or Oso Sweet (slice evenly for even cooking)Est. price €0.60–€1.50
- 3 cups thickly sliced carrots (slice on a bias for an elegant presentation)Est. price €0.75–€1.80
- 4 cups Chicken Broth or commercial fat-free, low-sodium chicken broth (homemade broth is preferable for richer taste)Est. price €1.20–€3.00
- Dash of cayenne (add a pinch for a subtle kick of heat)Est. price €0.01–€0.03
- 1 tablespoon unsalted shelled pumpkin seeds (toast lightly for a nutty flavor)Est. price €0.10–€0.25
- Chopped green onions (green part only; optional) (garnish with green onions for a pop of color)Est. price €0.15–€0.40
Steps
- 1Begin by heating oil in a stockpot over medium heat, ensuring the bottom is evenly coated as it warms up. Sauté the onions for 2 to 3 minutes until they become tender, remembering to stir occasionally during the cooking process.
- 2Incorporate the carrots into the mixture, stirring occasionally, and let them cook for 1 to 2 minutes.
Cultural note
Carrot Velvety Puree Soup has its origins in European cuisine, where pureed vegetable soups are popular for their comforting and creamy texture. Carrots have been used in cooking for centuries and are known for their versatility in various dishes.
Seasonal note
Carrots are typically in season during the fall and winter months, making this soup ideal for colder weather. Pumpkin seeds are harvested in the fall, adding a seasonal touch to the dish.
Health note
This Carrot Velvety Puree Soup is a nutritious option, providing a good source of fiber, vitamins A and C, and antioxidants from carrots. The soup is low in saturated fat and cholesterol, making it a heart-healthy choice.
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