How To Mae Lemon Carrot Soup


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By iMages - November 14, 2020



In this soup, the fresh dill, lemon, and fennel make it vibrant and lively, while pureeing the carrots gives it a smooth texture that is satisfying. 

I like to serve this one on top with fresh fennel relish. With a couple of lacy fronds from the fennel tops, you might even garnish it.

Serving Size:8

Preparation Cooking Time:  1 hour

Ingredients you need to make Lemony Carrot Soup:

  • •         1 cup leeks, sliced 
  • •         4 cups carrot, sliced 
  • •         5 cups low-sodium chicken stock 
  • •         1 bay leaf 
  • •         3 tablespoons freshly squeezed lemon juice 
  • •         2 tablespoons lemon thyme, chopped 
  • •         Salt and pepper to taste 

Instructions  to make Lemony Carrot Soup:

1. Add the leeks, carrot, stock and bay leaf to a pan over medium high heat.

2. Bring to a boil.

3. Reduce heat and simmer for 20 minutes.

4. Stir in the lemon juice and fresh thyme.

5. Season with the salt and pepper.

6. Cover the pot and simmer for 5 minutes.

7. Discard the bay leaf.

8. Transfer the mixture to a blender.

9. Blend until smooth.

10. Reheat before serving.

Nutrients per Serving:

  • •         Calories 43 
  • •         Fat 0.2 g 
  • •         Saturated fat 0 g 
  • •         Carbohydrates 8.7 g 
  • •         Fiber 2.1 g 
  • •         Protein 2 g 
  • •         Cholesterol 0 mg 
  • •         Sugars 4 g 
  • •         Sodium 435 mg 
  • •         Potassium 206 mg
 Add a little bit of lemon thyme to your carrot soup to make it even more enticing and interesting.

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