Blended Caramelized Onion and Carrot Soup

This Blended Caramelized Onion and Carrot Soup may only require five ingredients, but don’t let that fool you! The technique is where the magic happens. Deeply caramelized onions and roasted garlic bring a richness to the soup that compliments that sweetness of carrots. This cozy soup will surprise you!

Serving Suggestions

This soup is perfect for cozying up on a dreary fall afternoon. Make this dish a meal with any of these additions:

• • serve with a gooey turkey, gruyère, and sourdough grilled cheese
  • add a protein-rich side side with edamame or grilled chicken
  • top with crunchy chickpeas for texture and protein, and add a spoonful of Greek yogurt for protein and creaminess!
  • enjoy with a Shredded Chicken Curry Salad wrap!

…the possibilities are endless!

Let’s get cooking.

Ingredients

2 large yellow onion
2 lb carrots
1 quart vegetable stock
4 cloves garlic
2 tbsp olive oil, plus more for carrots
1/2 tsp salt
1/2 tsp pepper

Directions:

1. Preheat the oven to 425 Fahrenheit. Prepare vegetables by slicing the onions into thin wedges, removing the papery film from the garlic cloves, and chopping the carrots on 2-3 inch sections, slicing them in half lengthwise at the wide segments to create carrots of roughly the same size.
2. Preheat a large heavy bottom saucepan with olive oil to medium-low heat. Add the onion wedges and cook, stirring frequently for about 90 minutes to 2 hours, or until deeply caramelized.
   1. Note: add more oil if the onions seem to dry out. If any onions begin to crisp or burn, discard them and lower the heat.
3. Lightly coat the carrots in olive oil and spread on a baking sheet with the garlic cloves. Bake for 45 minutes, or until the carrots appear roasted and are tender.
4. Once the onions are fully caramelized, add the vegetable stock and roasted garlic and carrots. Stir and bring to a boil. Allow to boil for an additional 5-10 minutes, or until the carrots are very tender.
5. Allow to cool slightly before transferring to a blender and blending until smooth and creamy. Add salt and pepper, and stir. Serve hot.
   1. Note: add water or coconut milk to thin the soup to your desired texture if desired.

Nutrition Facts
Servings: 4
calories: 205
Total Fat: 9 g
Saturated Fat: 1 g
Monounsaturated Fat: 6 g
Polyunsaturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 178 mg
Potassium: 884 mg
Total Carbohydrate: 30 g
Dietary Fiber: 8 g
Sugars: 14 g
Protein: 3 g

Servings: 4
Prep Time: 10 minutes
Cook Time: 120 minutes

Blended Caramelized Onion and Carrot Soup

Yield: 4

This Blended Caramelized Onion and Carrot Soup may only require five ingredients, but don’t let that fool you! The technique is where the magic happens. Deeply caramelized onions and roasted garlic bring a richness to the soup that compliments that sweetness of carrots. This cozy soup will surprise you!

Print

Ingredients

• 2 large yellow onion
• 2 lb carrots
• 1 quart vegetable stock
• 4 cloves garlic
• 2 tbsp olive oil, plus more for carrots
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

1. Preheat the oven to 425 Fahrenheit. Prepare vegetables by slicing the onions into thin wedges, removing the papery film from the garlic cloves, and chopping the carrots on 2-3 inch sections, slicing them in half lengthwise at the wide segments to create carrots of roughly the same size.
2. Preheat a large heavy bottom saucepan with olive oil to medium-low heat. Add the onion wedges and cook, stirring frequently for about 90 minutes to 2 hours, or until deeply caramelized.
3. Note: add more oil if the onions seem to dry out. If any onions begin to crisp or burn, discard them and lower the heat.
4. Lightly coat the carrots in olive oil and spread on a baking sheet with the garlic cloves. Bake for 45 minutes, or until the carrots appear roasted and are tender.
5. Once the onions are fully caramelized, add the vegetable stock and roasted garlic and carrots. Stir and bring to a boil. Allow to boil for an additional 5-10 minutes, or until the carrots are very tender.
6. Allow to cool slightly before transferring to a blender and blending until smooth and creamy. Add salt and pepper, and stir. Serve hot.
7. Note: add water or coconut milk to thin the soup to your desired texture if desired.

Nutrition Information

Yield 4 Serving Size 1 cup
Amount Per Serving Calories 205Total Fat 9gCarbohydrates 30gFiber 8gSugar 14gProtein 3g

Nutrition information isn't always accurate