• THIS….will be my annual entry in the New Year’s party Jess and I throw that we call Soupapalooza!

    From Lyle Orr
    October 3, 2011

H3 Recipe: Carrot Soup


carrot soup


1 teaspoon Olive Oil

2 cups Carrots, peeled, and diced

2 cups Onion, diced

1 tablespoon Garlic, minced

1 tablespoon Thyme, dried

1/2 teaspoon Crushed red pepper flakes

3 cups Water

1/2 cup Skim milk

1/4 cup Orange juice concentrate

1/4 teaspoon Salt


  • Heat a large pot over medium-high heat.  Heat olive oil in pot.
  • Sautee the carrots, onions and garlic cloves in the pan; stir often.
  • Add the thyme and crushed red pepper flakes.
  • Once the onions are mostly translucent, add the vegetable stock and bring to a boil.
  • Reduce to a simmer and cook until the carrots can be mashed easily with a fork.
  • Cool slightly, and transfer to a blender.  Add the skim-milk, orange juice concentrate and salt.  Blend until smooth and creamy. Serve warm.

Number of Servings: 8-10

Serving Size: ½ cup

Calories: 50

Fat: 1.5 grams

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