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Spiced Carrot Soup
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| Serves 4| Hands-On Time: 30m| Total Time: 50m Ingredients | |
| 3 tablespoons | olive oil, plus more for serving |
| 2 | onions, chopped |
| 2 pounds | carrots, sliced |
| 1 tablespoon | fresh thyme leaves |
| 1 tablespoon | paprika |
| kosher salt | |
| black pepper | |
| 4 cups | low-sodium vegetable broth |
| 2 tablespoons | lemon juice |
| plain yogurt, for serving | |
| Directions Heat the oil in a large pot over medium-high heat. Add the onions, carrots, thyme, paprika, and ½ teaspoon each salt and pepper. Cook, stirring often, until the onions are tender, 10 to 12 minutes. Add the broth and 2 cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the carrots are soft, 12 to 15 minutes. Working in batches, puree in a blender until smooth. Stir in the lemon juice. Serve the soup topped with the yogurt, olive oil, and pepper. Nutritional Information Per Serving Calories 226 | |
| 11g | Fat |
| Sat Fat 2g Cholesterol 0mg Sodium 540mg Protein 3g Carbohydrate 31g | |
| 15g | Sugar |
Fiber 9g
Iron 2mg
Calcium 114mg
Quick Tip
Have only dried thyme on hand? Substitute 1 teaspoon dried for the fresh.
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