Made with both carrots and carrot juice, this brightly colored soup is loaded with betacarotene. If you don’t have a vegetable juicer, look for bottled carrot juice at your grocery store or health-food market, or better yet, buy it fresh from a juice bar.

　　

Ingredients

Serves 6

　　1 tablespoon unsalted butter

　　1 onion, coarsely chopped

　　1 pound carrots, chopped

　　2 cups (16 ounces) carrot juice

　　2 cups homemade or reduced-sodium store-bought chicken or vegetable broth

　　1/2 teaspoon ground cumin

　　1 tablespoon honey

　　Coarse salt and freshly ground white pepper

　　2 tablespoons half-and-half (optional)

　　Snipped fresh chives, for garnish

　　Cayenne pepper, for garnish

　　

Step 1

Heat butter in a large saucepan over medium-low. Cook onion, stirring occasionally, until translucent, about 5 minutes. Add carrots; cook until very tender, stirring occasionally, about 15 minutes. Add carrot juice, broth, cumin, honey, 1 teaspoon salt, and 1/4 teaspoon white pepper. Bring to a simmer; cook until vegetables are very soft, about 30 minutes.

　　

Step 2

Let soup cool slightly. Working in batches, puree soup in a blender or food processor, filling no more than halfway each time. (Alternately, use an immersion blender.) Return to pan; warm over low heat, thinning with a little water if necessary. Stir in half-and-half, if using. Serve immediately, garnished with chives and cayenne.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 105g

　　

Step 5

Saturated: 1.2g

　　

Step 6

Unsaturated Fat: 7g

　　

Step 7

Cholesterol: 5mg

　　

Step 8

Carbohydrates: 20.2g

　　

Step 9

Protein: 1.9g

　　

Step 10

Sodium: 535mg

　　

Step 11

Fiber: 9g

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