Carrot and Onion Soup

carrot-soup
Photo by Maura McEvoy
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  • Serves 8
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 112 calories
    • Calories 44 calories from fat
    • Fat 6 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 650 mg
    • Protein 3 g
    • Carbohydrate 13 g
    • Fiber 4 g

Ingredients

  1. Check 3tablespoons olive oil
  2. Check 2 yellow onions, sliced
  3. Check 2pounds carrots, thinly sliced
  4. Check 7cups low-sodium chicken broth
  5. Check kosher salt and pepper
  6. Check 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.