Vegan Carrot Soup
“Yukon Gold potatoes—instead of cream—make a smooth carrot soup vegan and add a mild sweetness. If you don’t have Yukon Golds on hand, russet potatoes will work, too.” —Taste of Home Test Kitchen, Milwaukee, Wisconsin
|Servings||Prep Time||Cook Time|
- 1 medium onion chopped
- 2 celery ribs chopped
- 1 tbsp canola oil
- 4 cups vegetable broth
- 1 lb carrots sliced
- 2 large Yukon Gold potatoes peeled and cubed
- 1 tsp salt
- 1/4 tsp pepper
- Fresh cilantro leaves optional
- In a large saucepan, saute onion and celery in oil until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly.
- Transfer to a blender; cover and process until blended. Return to pan; stir in salt and pepper. Heat through. If desired, sprinkle with cilantro.
Test Kitchen tips
Most people think they need to peel carrots before using them, but you don't! Save yourself the extra step and just give them a good scrub as you would any other fresh produce.
1 cup: 176 calories, 3g fat (0 saturated fat), 0 cholesterol, 710mg sodium, 35g carbohydrate (7g sugars, 4g fiber), 4g protein.
Diabetic Exchanges: 2 starch, 1/2 fat.