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
"... 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.
LAURA’S HEALTHY CARROT SOUP
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.
More Vegetable Soup Recipes
Shop Your Pantry First
© Copyright 2003 Kitchen Parade