Carrot and Onion Soup
Serves 8|
Hands-On Time:
15m
|
Total Time:
35m
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
- Heat the oil in a large saucepan over medium-low heat. Add the onions and cook, stirring occasionally, until soft, 10 to 12 minutes.
- 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.
- Divide the soup among individual bowls and serve with the crackers, if using.
Nutritional Information
- Per Serving
- Calories 112Calories From Fat 44%
- Fat 6g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 650mg
- Carbohydrate 13g
- Fiber 4g
- Protein 3g
What does this mean? See Nutrition 101.
Quick Tip
If pressed for time, use packages of presliced vegetables found at most supermarkets.
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