I saw this recipe for carrot soup back in April and thought it sounded like an easy, low WW pt+, nutritious soup to make. I remembered buying some gorgeous purple carrots at the farmer’s market last summer, and thought I would wait, make the soup with them this year and be blown away by the lovely color and flavor.
The flavor was great! The color….well, I probably should have checked my color wheel before I made it. Because these lovely purple carrots are orange inside. And purple and orange make…brown.
Please note the similarity in color between the soup and my deck. I will definitely make this soup again, using orange carrots. It really was good, despite the appearance.
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 rib celery, chopped
- 2 Tbsp. butter or olive oil
- 1 lb. carrots, peeled and sliced
- 1 large potato, skin on, sliced
- 4 cups vegetable stock (or chicken)
- 1 tsp. fresh thyme (or 1/2 tsp. dried)
- 1 tsp. fresh dill (or 1/4 tsp. dried)
- 2 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1 1/2 cups skim milk
In a large soup pot, saute garlic, onion and celery in butter until tender. Add carrots through pepper. Bring to a boil and cook until carrots are tender, about 20-30 minutes.
Puree in small batches with a blender, food processor or hand-held immersion mixer. Return to pan and add milk.
Recipe adapted from Kitchen Parade.
This recipe has 16 WWpts+ for the entire recipe. Mine made 9 cups, with each cup having 2 WWpts+.