Vegan Carrot Soup

Soups

Yukon Gold potatoes—instead of cream—make a smooth carrot soup vegan and add a mild sweetness. If you don't have Yukon Golds on hand, russet potatoes will work, too.

Average Rating: 0

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.

Ingredients

1 medium onion, chopped
2 celery ribs, chopped
1 tablespoon canola oil
4 cups vegetable broth
1 pound carrots, sliced
2 large Yukon Gold potatoes, peeled and cubed
1 teaspoon salt
1/4 teaspoon pepper
Fresh cilantro leaves, optional

Instructions

1. In a large saucepan, saute onion and celery in oil until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly.
2. Transfer to a blender; cover and process until blended. Return to pan; stir in salt and pepper. Heat through. If desired, sprinkle with cilantro.

Nutrition Facts

1 cup: 176 calories, 3g fat (0 saturated fat), 0 cholesterol, 710mg sodium, 35g carbohydrate (7g sugars, 4g fiber), 4g protein.
Diabetic Exchanges:
2 starch, 1/2 fat.