Carrot and Onion Soup

Carrot and Onion Soup
Maura McEvoy
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preparation
15
minutes
cooking
35
minutes
Serves 8

Ingredients

3
tablespoons
olive oil
2
yellow onions, sliced
2
pounds
carrots, thinly sliced
7
cups
low-sodium chicken broth
kosher salt and pepper
16
crackers (optional)

Directions

  1. Heat the oil in a large saucepan over medium-low heat. Add the onions and cook, stirring occasionally, until soft, 10 to 12 minutes.
  2. Add the carrots, broth, 1 teaspoon salt, and 1/3 teaspoon pepper and bring to a boil. Reduce heat and simmer until the carrots are tender, about 10 minutes.
  3. Divide the soup among individual bowls and serve with the crackers, if using.
     
Sara Quessenberry
March 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 44 %
  • Fat 6 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 650 mg
  • Carbohydrate 13 g
  • Fiber 4 g
  • Protein 3 g
What does this mean? See Nutrition 101.

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