Carrot and Carrot Juice Soup

Total Time:
40 min
Prep:
10 min
Inactive Prep:
--
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 3 tablespoons butter
  • 2 shallots, minced
  • 1 pound/450 g carrots, peeled and chopped
  • 3 cups/750 ml carrot juice
  • Salt
  • Lemon juice, to taste
  • Fresh chopped chervil, for garnish

Directions

Melt the butter in a saucepan. Add the shallots and gently saute until soft. Add the carrots and pour over the juice. Season with salt and simmer until the carrots are very soft. Puree in a blender. Taste and adjust the seasonings with salt and lemon juice. Serve warm or cold with a garnish of chopped fresh chervil.

SERVINGS: 4
Calories: 196
Total Fat: 9 grams
Saturated Fat: 5.5 grams
Protein: 3 grams
Total carbohydrates: 28 grams
Sugar: 12 grams
Fiber: 5 grams
Cholesterol: 23 milligrams
Sodium: 276 milligrams

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