Carrot Soup

Pair with a delicious, crispy salad for a satisfying lunch.

Ingredients

• 1 tablespoon butter
• 1 tablespoon avocado oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 5 cups chopped carrots
• 2 cups water
• 4 cups reduced-sodium chicken broth or vegetable broth
• ½ teaspoon salt
• Freshly ground pepper to taste

Instructions

1. Heat butter and oil in a pot over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic; cook, stirring, until fragrant, about 10 seconds.
2. Stir in carrots. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes.
3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in salt and pepper.

Total time: 50 minutes.

Nutritional Information:

Servings: 8

Calories: 176

Total Carbohydrates: 22g

Dietary Fiber: 5g

Protein: 7g