Laura's Healthy Carrot Soup

My cousin Laura is famous for her rich-tasting but still low-calorie soup that uses a combination of potatoes and slow cooking to coax out a cream-like quality without a single drop of cream. It's comfort food during the cold months with possible – no promises but some do say – medicinal qualities. Vegetarian and for Weight Watchers just 1 point (Old Points) or 2 points (PointsPlus) per cup.

Recipe Updated & Republished in 2012

Healthy Carrot Soup


REVIEWS
"... the best-smellin', best-tastin' soup I've made in a long time!" ~ Beth
"I've made this soup twice in the last couple of weeks and love it!" ~ CMN
"... so impressed2 weeks ago, that I'm just about to make a double batch to take to church tonight!" ~ Beth
"... if the other [Weight Watchers] recipes are as delicious as this, I'm all set!" ~ Katrina
"... absolutely yummy! " ~ Vinaya
"... my so very non-vegetarian hubby loved it." ~ Sonali


The 'Laura' in LAURA's HEALTHY CARROT SOUP is my cousin, mom to four energetic kids and a long-time vegetarian. She cooks meat for her family but often slips in meatless soups, stews and main dishes.

This smooth, flavorful carrot soup is a family favorite. Some swear by its medicinal facilities too. In my book, it tastes as good as chicken soup when you’re down with a cold or the flu. On a damp or chilly day, add a small sandwich for a light, healthful lunch.

ALANNA's TIPS The soup will turn out a bit creamier and sweeter if you peel and chop whole carrots. However, the grocery-store bags of peeled carrots are so convenient, don’t hesitate to use them in a rush. For a godsend some future busy day, freeze a batch now but plan to add the milk just before serving. This saves freezer room and prevents the milk and carrot mixture from separating. For richer versions, use 2% or even whole milk. But this soup tastes much richer than it is, almost too rich if you're looking for a light soup. Some times I drop back to just one tablespoon of butter or use a smaller potato, since both contribute to creaminess. Yes, the color really is that orange! Halloween, anyone? In summer, I love this Chilled Carrot Soup with Honey.
Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Share a favorite soup recipe via recipes@kitchen-parade.com. If you like this Kitchen Parade recipe, consider a free e-mail subscription. Once or twice a week when a new recipe is published, you'll be notified via e-mail. How to print a recipe on Kitchen Parade.

LAURA’S HEALTHY CARROT SOUP

Hands-on time: 25 minutes
Time to table: 30 – 40 minutes
Makes 9 cups
  • 4 cups hot water
  • 4 teaspoons instant bouillon (or 1 bouillon cube)
  • 2 cloves garlic, minced
  • 1 onion, chopped (about 1-1/2 cups)
  • 1 rib celery, chopped
  • 2 tablespoons butter or olive oil
  • 1 pound carrots, peeled and sliced
  • 1 large potato, skin on, chopped
  • 1/2 teaspoon thyme
  • 1/4 teaspoon ground dill
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1-1/2 cups skim milk

Heat water and bouillon in the microwave until hot.

Meanwhile, sauté garlic, onion and celery in butter until tender in a Dutch oven. Add hot water and all remaining ingredients except milk.

STOVETOP OPTION Bring to a boil, cover and reduce heat to maintain a slow simmer. Let simmer until carrots are tender, 30 – 40 minutes.

SLOW COOKER OPTION Transfer ingredients to a slow cooker and let cook on High until carrots are tender, about 3 hours.

Purée in small batches in a blender or food processor. (An immersion blender would likely work too, right in the Dutch oven or slow cooker.) Return mixture to the cooking pan. Add milk and return to temperature without allowing to boil.

Serve immediately or let cool, refrigerate and serve later.

NUTRITION ESTIMATE Per Cup: 87 Calories; 3g Tot Fat; 2g Sat Fat; 12g Carb; 3g Fiber; 669mg Sodium; 9mg Cholesterol; 3g Protein. WEIGHT WATCHERS Old Points 1 & PointsPlus 2

More Vegetable Soup Recipes

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Made this recipe this week and it turned out to be the best-smellin', best-tastin' soup I've made in a long time!

http://twolittlevikings.blogspot.com/2008/10/two-new-recipes.html
 
I used my faithful pressure cooker and it cut down the cooking time by far:-)
 
Was so impressed2 weeks ago, that I'm just about to make a double batch to take to church tonight! Wish me luck! *wink*
 
I've made this soup twice in the last couple of weeks and love it! Found it a bit salty the first time, so left out the salt the next.
 
MMMMMmmmm. I thought this weight watchers diet would be hard, but if the other recipes are as delicious as this, I'm all set! I don't even usually like cooked carrots- or soup for that matter!- and I found this recipe amazing!!
 
Heyy Alanna, I tried this soup tonight..it was absolutely yummy! will definitely make it again :)
 
Made this soup last night and my so very non-vegetarian hubby loved it.
 
I made this tonight and it was a total hit at our house, even with our 6 year old son. VERY tasty, and I don't even usually like cooked carrots! My only note is that my batch only made 8 cups which brought the WW PointsPlus # to 3 for 1 cup. Still....totally worth it!
 
Looks like a great low carb soup. I wonder if I can switch out the potato for a sweet potato. Hey why not? Do you think I can make this without the slow cooker? How long would you think I'd need to cook it?
 
Sunny -- Oh! It's "either the stovetop OR the slow cooker" - not both. I need to figure out how to make that more clear.

As for a sweet potato, sure, go for it. Or maybe turnip or how about this, cauliflower for its extra creaminess?

Let me know what you do!
 
I don't have any bullion cubes as I cook from scratch. Would you recommend 4 cups of chicken broth or beef broth?

I can't wait to make this.

GIna
 
Gina ~ Chicken stock would work beautifully, let me know how it goes.
 
I absolutely love love Love this blog... Every recipe I have tried is delicious. Next I am trying the corn cucumber and blueberry recipe. KUDDOS TO YOU LAURA. HERE IS TO NEXT 10 LBS. I LOSE WITH YOUR HELP......Jill
 

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna