Ridiculously Good Carrot Soup


Vegetable oil cooking spray
1 pound of carrots (5 large or 10 medium peeled & chopped into ¼ -inch pieces)
1 medium onion peeled and cut into 8 pieces
1 tablespoon extra-virgin olive oil
4 cups unsalted vegetable or chicken broth
1 Bay leaf
2 teaspoons grated ginger
¼ teaspoon salt


Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil and spray with cooking spray.

Place the carrots and onion on the lined baking sheet and drizzle with oil. Toss the carrots and oil together with your hands. Bake the carrots for 25 minutes or until the carrots are mostly tender. A little char on the onions is OK.

Combine carrots and onion in a large pan with vegetable broth and bay leaf. Bring to a boil, reduce heat and simmer for 20 minutes. Remove bay leaf, add ginger and salt to taste and process in a blender until smooth.

Yield: 4 servings (serving size: 11/4 cups)
Nutrition Breakdown: Calories 120, Fat 4g, Cholesterol 0mg, Carbohydrate 21g, Sodium 590mg, Fiber 5g, Protein 2g.
Percent Daily Value: 390% Vitamin A, 20% Vitamin C, 6% Calcium, 4% Iron
Diabetes Exchanges: 4 vegetables, 1 fat

Kim’s Note: This recipe was used with permission from Chef Charleen at www.chefcharleen.com