Creamy carrot soup

photo 2

It’s that time of year. Roads have been iced over, keeping us locked up at home and bundled up. I love to make hearty soups that will warm me up from the inside. This is also not a bad way to get a serving of veggies. You will hardly notice how healthy this soup is, though!

  • 8 whole Large Carrots, Peeled And Sliced
  • 1-1/2 cup Low Sodium Chicken Broth
  • 2 cloves Garlic, Pressed
  • 1 whole Lemon, Zested
  • 1-1/2 cup Half-and-half
  • Lemon Juice To Taste
  • 1/4 teaspoon Nutmeg
  • 1/2 teaspoon Kosher Salt (or Regular Salt To Taste)
  • Ground Black Pepper To Taste
  • Fresh Herbs (I used basil)

Simmer carrots with chicken broth, garlic, and lemon zest in a pot for 20 minutes or until tender. Remove from heat.

Transfer to a blender or use an immersion blender directly into the pot to blend carrots and broth until smooth. Add in half & half and juice of 1/2 lemon. Stir to combine. Add nutmeg, salt, and pepper to taste, checking seasoning as you go.

Pour back into pan or place pan back onto stove and heat soup until just warm, then serve in bowls, garnished with basil.

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