Light Carrot Soup

Light Carrot Soup


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When looking for a healthier lunch option, cook up a batch of this light carrot soup. The best part is that you can finally use that puree that's been sitting in your cabinet for years.

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Serving Size / Yield

6 servings


  • 2 Tbs. olive oil
  • 1 onion, chopped
  • 2 1/2 lb. carrots, chopped
  • 1 can chicken broth
  • Fresh lemon juice
  • Salt and pepper to taste

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In a large pot, heat oil over medium. Add onion. Season with salt. Cook, while stirring occasionally, until softened, 5 to 7 minutes. Add carrots, broth and enough water to cover. Bring to a boil. Reduce heat to medium and simmer for 15 to 20 minutes.

Slowly puree broth and vegetables in blender until smooth. Season with pepper and lemon juice before serving.

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