Fresh and Hearty Carrot Soup
There are days when I want a light meal, but I want something that can hold me over. Normally when I eat a salad, I am hungry an hour later. It’s frustrating. I want to eat healthy, but I want to be satisfied. This soup really did the trick. It’s made from fresh vegetables and it’s incredibly hearty. After having it for lunch, I was full for the rest of the night. There isn’t much that can keep me from eating dinner, but I was so full I just couldn’t do it.
So if you’re looking for something light, healthy, and filling, you’ve met your match.
Fresh and Hearty Carrot Soup
Source: 101 Cookbooks
Serves 4-6
Ingredients:
1 1/4 pounds carrots
1 tablespoon extra-virgin olive oil
2 medium cloves garlic, minced
1 large yellow onion, chopped
3 cups+ vegetable stock or water
juice of 1/2 a lemon
fine grain sea salt (as much as you need)
olive oil, toasted sesame oil, or red chile oil for a finishing drizzle
cayenne pepper to garnish
Directions:
Take the tops off the carrots and give them a good scrub.
Cut them into 1-inch segments and set aside.
Heat the olive oil in a large, heavy soup pot over medium heat. Add the garlic and onions and saute for a few minutes or until the onions start to get translucent.
Add the stock and carrots and bring to a gentle boil. Lower the heat and simmer for 20 – 30 minutes or until the carrots are tender – longer if your carrot pieces ended up larger. But try not to overcook. Remove from heat and cool for a few minutes.
Puree with a hand blender or regular blender to the consistency that you are looking for then stir in the lemon juice.
Now salt to taste. If you used a salty veggie stock, you might just need a little salt. If you used water, you’ll need quite a bit more.
Finish with a drizzle of great extra-virgin olive oil and cayenne pepper.
