Creamy Carrot Soup with Brandy
Bright and flavourful and ready in under 30 minutes. Chopped carrots and onions cook up quickly. Blend to a fine texture and add your brandy and cream. Thats's it!
Servings: 4 servings
Calories: 142kcal
Ingredients
- 2 teaspoon butter
- 1 lb carrots peeled and sliced into thin coins, or whisked to chunks in your food processor.
- 1 medium onion diced or whisked to chunks in your food processor.
- 4 cups low sodium chicken broth
- 1 tablespoon brandy optional
- ¼ cup light sour cream
- ½ fresh lemon, juice only
- fresh parsley for garnish can sub tarragon, optional
Instructions
- Melt butter in a large pot. Saute carrots and onions for about 8 minutes to soften.
- Add the chicken broth and simmer 15 minutes or so till carrots is are tender.
- Puree broth in batches in a blender. Add the brandy and lemon juice to last batch. Add sour cream and stir or whisk to blend well.
- Return soup to pot and bring back to a simmer to ensure it is heated through evenly. Do not let it boil.
- Distribute among 4 bowls and garnish with fresh herbs (optional).
Notes
- Brandy and fresh herb garnish are optional.
Nutrition
Calories: 142kcal | Carbohydrates: 17g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 178mg | Potassium: 637mg | Fiber: 4g | Sugar: 7g | Vitamin A: 19054IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 1mg