Thursday, October 31, 2013

Carrot & Sage Soup




Do you eat in courses during your holiday meals? We certainly do! Mostly our day consists of the following courses: appetizers, soup or pasta, salad, main meal; then dessert and coffee. I say soup or pasta because we very rarely serve both; it's usually either one or the other. For Thanksgiving, I like to stick with something orange in color...you know, just to be festive.


In previous years, I've made Ravioli with Pumpkin Cream Sauce and Cream of Sweet Potato Soup. This year, I whipped up some Carrot & Sage Soup. It was so creamy and delicious and would make a perfect starter to your holiday meal. This is a nice soup that can be made up to two days ahead of time; then reheated before you're ready to serve. I also like to chop up a little extra fresh sage to put on top right before serving.


Carrot & Sage Soup
Prep Time: 20 minutes  Cook Time: 60 minutes     Yield: 4 cups  Serving: 1 cup
Ingredients
  • 2 c. Diced Carrots
  • 1/4 c. Red Onion, chopped
  • 1 tbsp. Fresh Sage, chopped
  • 2 tbsp. Extra Virgin Olive Oil
  • 2 tbsp. All-Purpose Flour
  • 3 c. Vegetable Broth
  • 1 c. Water
  • 1 c. Milk (I used 2%)
Directions
  1. Heat the oil in a medium saucepan and add the carrots, onion and sage. Saute for 2 minutes over medium heat then stir in the flour. 
  2. Gradually whisk in the vegetable broth, dissolving the flour; then add the water. Bring to a boil then reduce the heat to a simmer. 
  3. Simmer for 1 hour or until carrots are tender. 
  4. In a small saucepan, heat the milk over high heat to temper it. (You don't want to boil it, just make it hot). Add the milk to the soup, mix well and turn off the heat. 
  5. Use your immersion blender* to blend all of the ingredients together until the mixture is smooth. 
Enjoy!

Nutrition Facts per Serving

Calories 146, Carbs 15.5g, Fat 8.4g, Protein 3.1g, Fiber 2.2g, Sugar 8.4g
*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 



*If you do not have an immersion blender,  pour the mixture into a blender and puree until smooth. Just be very careful not to fill it too much to the top as it will be extremely hot and you don't want to pop the lid off of your blender.

Happy Halloween~Have fun Trick or Treating today! 

2 comments:

  1. Carrie,
    I've been getting the sweetest carrots in our CSA farm share, and they would be wonderful in this soup.
    Thanks!

    ReplyDelete

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