I know it’s getting warmer out here in Philly. The geese have returned to the parking lot where I work (next to the river), it’s sunny on my ride home, and it’s starting to feel like that time of year where I can go get Fro-Yo or Ice Cream every day.
With all of that being said… I still am trying to squeeze in a few more soup recipes for you. I can’t get enough of soup and that’s just going to have to be okay going into the Springtime here.
Today’s recipe is a really healthy vegetarian soup which I served as a main course for dinner (maybe a little more than 6 servings). It would also be a great starter making the suggested 12 servings.
My Fitness Pal tells me that splitting this recipe into 6 makes a 179 calorie dish. Considering how full I was after I ate this, I’m VERY pleased here.
Creamy Carrot Soup w/ Scallion-Poppy Topping
2 Tablespoons Unsalted Butter
2 Tablespoons Grapeseed Oil, DIVIDED
1 Onion, coarsely chopped
1 quart (box) of Low Sodium, Organic Veggie Broth
1 quart of Water
2 lbs Carrots, sliced into 1/3 inch thick discs (approx)
6 Scallions, sliced very thin
2 teaspoons Poppy Seeds
2 Tablespoons Fat Free Half and Half
1/2 cup 2% Milk
Salt & Pepper to taste
1. In a dutch oven or VERY large pot, melt the butter and 1 Tablespoon of oil. Add the chopped onion, stir, cover, and cook over low heat stirring occasionally for about 5-7 minutes.
2. Add the carrots first (i didn’t and splashed EVERYWHERE), then the broth and water. Bring to a boil over high heat. Cover and lower the heat to medium-low and simmer until the carrots are soft (about 30 min).
3. While the soup is cooking, in a small saucepan, heat a Tablespoon of Oil with the Scallions and Poppy Seeds. Cook over med-high heat while stirring for about a minute. Set aside.
4. Check a carrot to make sure they are cooked, then either blend the soup with an immersion blender or work in batches to puree the soup in a blender until smooth. Stir in the FF Half and Half (or use heavy cream if you like that sort of thing) and milk. Simmer over medium heat and stir. Season with Salt and Pepper to taste. Serve with the Scallion-Poppy Seed mixture as garnish.
Recipe adapted from: Food & Wine
Are you still in SOUP-MODE?! Try one of my other favorites…