Make veggies your first course with this 3-step carrot soup. With one pot, a blender and about 20 minutes, you can get a smooth, flavorful and nutrient-loaded appetizer to your dinner table. Serve with crusty or gluten-free bread for a truly comforting dish. For an extra boost, sprinkle with additional herbs or hemp and pumpkin seeds.
Carrot-Butternut Blender Soup
Servings 3
Calories 206 kcal
Ingredients
- 2 cups baby carrots
- 1½ cups butternut squash cubed
- ½ small onion chopped
- 32 oz. vegetable broth
- ½ tsp. salt
- ¼ tsp. black pepper
- ½ tsp. fennel seed
- ½ tsp. Herbs de Provence
- ¾ cup. coconut milk
Instructions
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In medium sauce pan, bring broth to boil with carrots, squash and onion. Simmer 10 minutes until veggies soften.
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Stir in spices and coconut milk.
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Transfer use into a standing blender or immersion blender. Blend at medium speed until soup is pureed.
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Serve warm.
Recipe Notes
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Nutrition Facts
Carrot-Butternut Blender Soup
Amount Per Serving
Calories 206
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 11g55%
Sodium 1607mg67%
Potassium 619mg18%
Carbohydrates 24g8%
Fiber 5g20%
Sugar 9g10%
Protein 3g6%
Vitamin A 19884IU398%
Vitamin C 19mg23%
Calcium 101mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.