Carrot Soup

Welcome to my blog!! Starting a blog is something I’ve been thinking about doing for quite some time and I’ve finally decided to take the leap! I want it to be a place where I share all of the things that I enjoy…..planning getaways with family and friends, healthy cooking, delicious cocktails, and fun fashion finds.  I hope along the way you will pick up some fun travel ideas, a healthy new recipe…..I especially love soups, a cocktail to share with friends- or maybe a cocktail for yourself after a crazy day! It might also be a place where you pick up a great idea for a new outfit or something unique for your home.

Enjoy …..and I hope you come back frequently to see what Ms. B is up to!

I’m going to start off with a very healthy, but very delicious carrot soup recipe that my family and I have been enjoying!  I find this soup to be very filling, but also very light at the same time.  And with swimsuit and shorts season fast approaching, there is no better time for a healthy and light recipe, right?  This is great served with a side salad or a popover and it makes for delicious leftovers the next day for lunch.

P.S. It could be used as a nice starter for a more formal dinner as well….maybe in demi cups.

Let’s get started! 

Chop 2 pounds of carrots into 1/2 pieces.

Chop 1 3/4 cups of Vidalia onion or other sweet onion.IMG_2725

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Add 1 TB extra virgin olive oil to a large Dutch oven… over medium heat.

Add carrots and onions to the pan and simmer for about 10 minutes… stirring frequently.

Stir in 1 tsp of salt, 1/2 tsp of pepper, and a dash of ground ginger.

Add 2 cups of water and 2 cups of low sodium chicken broth; bring to a boil.

Cover, reduce heat, and simmer 25 minutes or until carrots are tender.

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Remove from heat and cool.

Place half the carrot mixture and 1 TB cream in a food processor or blender….I use a blender for this and I use half and half……use whatever you have on hand. Process 20 seconds or until smooth.

Pour pureed mixture into a large bowl. Repeat procedure with remaining carrot mixture and 1 TB of cream.

Return mixture to pan and cook over medium heat until throughly heated.

Here is the final product!

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I love this light and healthy soup and it looks especially pretty with a sprig of thyme.

Yield: 4 servings

Serving size: 1 1/2 cups

180 calories per serving.

This recipe was originally from Cooking Light magazine.

About Ms B in the Bay Area

A San Francisco Bay Area lifestyle blogger Food-Travel-Fashion

8 comments on “Carrot Soup

    • Hey Heather, Thanks so much for stopping by! I appreciate the nice comment! The Lifestyle Linkup sounds fun…..would love to hear more about it! Sounds like you and Scott had a fun time at the concert last night! An outdoor venue, picnic, and great singers….sounds like a fun night to me!

    • Hi Leigh, Thank you for your kind words! You should definitely try that recipe….so easy to make and so healthy!

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