My first soup recipe on CLK is (drumroll, please)… Carrot Soup!
I had a little trouble with this one at first. My first version came out looking like baby food. Like I’ve said before, not everything you make is going to be pretty. Luckily, I figured out the right proportions of liquid to carrot so you won’t have to suffer through the same mistake.
This makes an absolutely enormous batch, so unless you’re planning to freeze half of it, I would suggest cutting the recipe in half. If you are planning to freeze some of it, leave out the 8 cups of water at first. This results in a concentrated (read, baby food) version which you can freeze in storage containers. When you reheat it, add 1 cup of water per cup of concentrated soup. This will save you space in your freezer and makes reheating the soup easier!
Peel and chop 6 cups carrots (approximately 3 pounds) into 1 inch pieces. Dice 1 cup onion. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Sauté onions in oil for about 5 minutes or until translucent. Add carrots and sauté, stirring frequently, for about 5 minutes. Add 4 cups low-sodium chicken broth and 8 cups water. Cover and heat on high until boiling. Boil carrots for about 15 minutes or until soft. Add 1 can cannellini beans in the last 2 minutes of cooking. Remove from heat and blend until smooth. Add ½ teaspoon salt, ½ teaspoon pepper and ½ teaspoon garlic powder.
Yield: 8 servings. Serving size: 2 cups. Per Serving: $2.18, 283 calories, 3.5g fat, 57g carbs, 12g protein.