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Pureed Carrot Soup

This is a great way to use up a bunch of carrots or just to get your family to eat their veggies. You could easily replace the carrots for zucchini, cauliflower, broccoli of whatever veggies you have in the fridge.

Course Soup
Cuisine American
Keyword carrot, soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Author The Cowgirl Gourmet

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/2 yellow onion chopped
  • 3 celery stalks with the leaves diced
  • 1/2 teaspoon kosher or sea salt and more to taste when serving
  • Freshly ground black pepper to taste
  • 1 1/2 lbs. carrots peeled and chopped into coins
  • 2 cups vegetable broth low sodium
  • 2 cups water
  • Greek yogurt plain, for garnish
  • Chives finely chopped, for garnish
  • Maldon salt and more freshly ground black pepper for garnish

Instructions

  1. In a soup pot over medium-high heat, pour the olive oil and when it's hot, add the onion and stir to coat. Let cook for about 2 minutes and then add the celery. Sprinkle 1/2 teaspoon salt over the vegetables, a few grinds of black pepper and stir to combine. Let vegetables saute until wilted, about 3-5 minutes, and then add the carrot coins. Stir well.

  2. In a soup pot over medium-high heat, pour the olive oil and when it's hot, add the onion and stir to coat. Let cook for about 2 minutes and then add the celery. Sprinkle 1/2 teaspoon salt over the vegetables, a few grinds of black pepper and stir to combine. Let vegetables saute until wilted, about 3-5 minutes.

  3. Add the carrot coins and stir well to coat.

  4. Pour the vegetable broth and water in with the vegetables and stir. Once the soup boils, turn the heat to medium and simmer 30-40 minutes or until the carrots are soft.

  5. Using a blender or an immersion blender, puree the soup and then pour it back into the pot. When ready to serve, reheat and taste. Add a little more salt, pepper and/or water or broth to thin the soup out, if necessary.

  6. Pour soup into bowls, place a dollop of thick Greek yogurt in the center and garnish with fresh chives, a pinch of Maldon salt and more fresh pepper.