Minted Carrot Soup
This is a nice light soup that is great hot or chilled. It's a different way to eat carrots, a good source of sneaky protein, and is very simple to put together.
Servings: 4 bowls
Ingredients
- 1 onion, diced
- 1 tsp olive oil
- 4 cup carrots, scrubbed and chopped
- 1 zucchini
- 1-2 tsp turmeric
- pinch sea salt
- 4 cup vegetable stock, or water
- 1 14oz can cannellini beans, rinsed
- 1/4 cup fresh mint, chopped
- 1/4 up fresh parsley, chopped
- 1 cup non-dairy milk, (almond, coconut, cashew, rice, etc)
Instructions
- Heat a large sauce pot to medium and saute the onion in the oil until softened. Add the carrots, then the zucchini. Cook over gentle heat for 3-4 min, sprinkle with the turmeric and a pinch of salt and then cover. Add the water or stock and bring to a boil. Half-cover the pan and simmer for another 8-10 min, until the carrots are tender.
- Add the beans, fresh herbs, non-dairy milk, and puree the soup in a food processor or blender until smooth.
Nutrition
Calories: 208kcal | Carbohydrates: 37g | Protein: 9g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 364mg | Potassium: 700mg | Fiber: 13g | Sugar: 10g | Vitamin A: 23050IU | Vitamin C: 38mg | Calcium: 280mg | Iron: 3.2mg
