Name: Easy Fresh Carrot Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 4 large Carrots peeled and diced; 1 medium yukon gold or yellow potato, peeled and diced; 1 medium tomato, chopped; 2 tbsp olive oil; 1 small yellow onion, medium dice; 4 cups low sodium veggie broth; 1 tsp salt; ¼ tsp pepper; Chopped parsley for garnish

This restaurant-quality easy fresh carrot soup can be served hot or cold, made stove top or in an instant pot, and tastes incredible every time.

Yields4 Servings

Prep Time5 minsCook Time25 minsTotal Time30 mins

Ingredients

4 large Carrots peeled and diced

1 medium yukon gold or yellow potato, peeled and diced

1 medium tomato, chopped

2 tbsp olive oil

1 small yellow onion, medium dice

4 cups low sodium veggie broth

1 tsp salt

¼ tsp pepper

Chopped parsley for garnish

Nutrition Facts
Servings 4
Amount Per Serving
Calories 251
% Daily Value *
Total Fat 9g14%Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 2mg1%
Sodium 792mg33%
Potassium 1326mg38%
Total Carbohydrate 40g14%Dietary Fiber 6g24%
Sugars 11g
Protein 5g10%
Vitamin A 521%
Vitamin K 69%
Vitamin B6 26%
Folate 25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Instructions

Heat a large pot over medium/high heat. Add the olive oil, onion and a small pinch of salt then cook for 2-3 minutes.

Add the carrots, potato, tomato, salt and pepper. Cook for 4-5 minutes, stirring occasionally.

Add the veggie broth and bring mixture to a boil. Once boiling, turn heat to low and simmer for 20-25 minutes until veggies are very soft.

Turn off heat and blend soup using an immersion blender, or pour gently into a blender. Blend until smooth and creamy. Garnish with chopped parsley.