Today my mom would like to share with you are great healthy carrot soup. This soup can be eaten both warm or cold depending on the weather and your mood.
Here it is!
Just watching Abby do her core workouts gives me an appetite….not to mention those goofy, talented kids doing their balancing/pushup act for all of Madison the other day!
Fortunately, we have a very slimming soup on the back burner for today; yeah, I know, it’s feeling like summer these days, so who wants soup?! It really can be eaten cold, if that’s your thing, or otherwise, just make it lukewarm. But hey, let’s get real: we all know that more chilly days are ahead before serious summer sets in, right?!
Besides, a friend just made this delicious soup for a few of us gals from our Homemaker group at church and I enjoyed it so much that you now get to make it too; she served it with a baby green salad and warm Italian bread, giving us a lo-cal lunch…well, we won’t mention the dessert, okay? Well, get out your big Dutch oven and get ready to do some serious chopping.
CARROT LEEK SOUP:
5 c. water or chicken broth
5 c. sliced carrots
1 small white onion, chopped
1 clove garlic, minced
2 stalks celery, sliced
2 large leeks, sliced and soaked in water to wash out embedded sand.
2 tsp. basil
¼ tsp. sage
¼ tsp. thyme
1 Tbsp. butter
Salt
Chives
Sour cream, lite
Bring to a boil the first 9 ingred., up to the butter. If you use water, add 1 Tbsp. veg. bouillon or miso. Cover and boil about ½ hr. or til soft. Remove ½ c. cooked carrots and puree remaining. Add the carrots and reheat. Add butter and salt to taste. Serve with the sour cream and fresh chopped chives.
You really do not want to skip soaking the leeks, or you will have grit in your teeth! The guys thought this was pretty good; it is an interesting recipe with a subtle blend of spices, along with a big pile of low starch veggies. The color could be improved; the huge pile of green leeks does a number on the looks-next time I’d maybe try adding a few more carrots to get back some of the bright orange color. Garlic bread would go well with this, and maybe a sprinkle of lite Feta cheese would add a spark. All the chopping and cleaning is a bit poky, so allow a bit of time for this one. Lots of room for experimenting with those herbs too; I wonder what sweet potatoes would do for it? It could over power the carrot flavor. This one did well in my travel mug this evening and even stayed a bit warm.
So, do you really want to know what we had for dessert? It involved a graham cracker crust, Cool Whip, sw. cond. milk, and lemon juice; need I say more??
Well, how about sharing a favorite soup recipe of yours with us this week?
In the meantime, enjoy the sun and all the spring colors sprouting all around us once again!
Keep eating~healthy!
Dustin’s Mom~Joy
Click on the links below for previous recipes of the week
30 Healthy Snacks, 21 Healthy Snacks, Chocolate Chip Cookies, Chocolate Tofu Pie, Pureed Vegetables, Roasted Veggies, Quinoa, Chicken, Omelet, Pizza, Guacamole, Hummus, Carrot Soup
Thank you for another great recipe. I have had soups of this nature before and they really are quite good.
Dawn
sounds “souper”!
One thing I would change is to omit the lite sour cream and replace with a dollop of plain yogurt–it is a similar taste with no fat and much better for you (pro-biotics)
thanks,
The soup came out great!!!! I used six cups of carrots and pureed all of them! Delicious. My hubby loved it with the sour cream and he also added a bit of shredded cheddar. I added just a smidge of butter. Wonderful!!!
And here’s a recipe for you…it’s much simpler and something to make when you need a snack!!!
Isabella’s Delicious Diet Soup
Ingredients
2 Wylers beef bouillon cube (0 calories each)
1 Wylers chicken bouillon cube (5 calories each)
2 oz. fresh mushrooms=2 medium (7 calories each)
3 green onions (10 calories)
packet of soy sauce, optional (3 calories)
Steps
1. Put bouillon cubes in large Pyrex measuring cup that can hold about 4 cups of liquid.
2. Trim off green onion tips and roots. Rinse. Cut into 1/4″ slices and add to bowl.
3. RInse mushrooms. Chop or thinly slice and add to bowl.
4. Add soy sauce packet.
5. Add boiling water to just over three cup line or add three cups cold water and microwave until just boiling.
6. Cover for 5 minutes.
7. Enjoy.
Notes
1. Total calories=25
2. You can vary the bouillon cubes to taste just change the calorie count appropriately.
3. Make sure mushrooms are fresh otherwise the soup will taste too mushroomy.
4. If you like noodles, you can add 4 oz. Shirataki Noodles and one bouillon cube before you add the water. This adds 20 calories (or 25 if you add a chicken bouillon cude). The noodles are available at Whole Foods. a href=”http://www.house-foods.com/Tofu/tofu_shirataki.aspx”>Click here for link. I used House Foods brand angel hair. They do not modify the taste at all. This is a great product BTW for those that have to have their noodles!!
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Wow, Isabella, I just now saw your blogs-thanks a lot for that recipe you shared!! A low cal. filler for sure, and getting some veggies in too.
Glad you enjoyed the carrot-leek soup…I am thinking that the extra cup of carrots probably helped the color out a bit too.