Creamy Carrot Soup w/ Scallion-Poppy Topping

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.

I love seeing my "Friends" when I'm leaving work!

I love seeing my “Friends” when I’m leaving work!

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

Ingredients:

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

Directions:

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

Three Carrots = 2lbs?!  I got these babies at the Italian Market for $1 :)

Three Carrots = 2lbs?! I got these babies at the Italian Market for $1 🙂

PicMonkey Collagephoto 1 (6)

I served this soup with "quick biscuits" I tried for the first time... recipe coming soon (Bisquick, Sour Cream, and Sprite... whatttttt?!)

I served this soup with “quick biscuits” I tried for the first time… recipe coming soon (Bisquick, Sour Cream, and Sprite… whatttttt?!)

Look, my scallion-poppy mix turned into a heart when I stirred it :)

Look, my scallion-poppy mix turned into a heart when I stirred it 🙂

Are you still in SOUP-MODE?!  Try one of my other favorites…

Spicy Asian Chicken Noodle Soup

Spicy Asian Chicken Noodle Soup

Buffalo Chicken Soup

Buffalo Chicken Soup

Creamy Tomato Balsamic Soup

Creamy Tomato Balsamic Soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s