By Pooja Patel
Peel and chop the carrots into small pieces. Peel and dice the onion. Mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add the chopped carrots to the pot and cook for another 3 minutes, stirring occasionally.
Pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat to a simmer and cover the pot. Let it cook for about 15 minutes or until the carrots are tender.
Using an immersion blender, purée the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and purée until smooth.
Season the soup with salt and black pepper. Taste and adjust seasoning if necessary. Serve hot.
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This Soup Vegan Vegetarian Gluten-free recipe is ready in 30 minutes and features carrot, onion, garlic and other delicious ingredients. Contains 110 calories total.
Peel and chop the carrots into small pieces. Peel and dice the onion. Mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add the chopped carrots to the pot and cook for another 3 minutes, stirring occasionally.
Pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat to a simmer and cover the pot. Let it cook for about 15 minutes or until the carrots are tender.
Using an immersion blender, purée the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and purée until smooth.
Season the soup with salt and black pepper. Taste and adjust seasoning if necessary. Serve hot.
Calories per Serving: 110
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