Creamy Carrot Soup | The Cycle Project


Creamy Carrot Soup

Creamy Carrot Soup

Most creamy soups are filled with fat. Not this one! Indulge with this healthy carrot soup. Serve with a side of lean chicken breast or grilled fish and a small salad for a balanced meal.



Servings: 2

Here’s what you need:

  • 1 teaspoon olive oil
  • 3 garlic cloves, minced
  • 1/2 small onion, diced
  • Dash of sea salt
  • 4 cups carrots, diced
  • 5 cups filtered water
  • 3 tablespoons white miso

In a soup pot, heat the olive oil over medium heat.

Add garlic and onion with a dash of salt and cook for 4 minutes. Add carrots and stir. Cook for another 4 minutes.

Add the water and bring to a boil.

Reduce heat, cover and simmer until carrots are tender (about 20 minutes). Use a hand blender to process the soup until smooth.

Remove 1 cup of the soup and mix the miso into it until dissolved. Add back into the soup and simmer for 5 more minutes.

Nutritional Analysis: One serving equals: 187 calories, 4g fat, 27g carbohydrate, 5g fiber, and 5g protein.

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