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Carrot Soup

A couple things are critical. Use fresh young carrots, and use the orange rind. If you don't have an orange put a little orange juice in...........it adds some depth and sweetness. We have found Chicken Bone Broth is too strong for the delicate flavours so do use a cheaper less intense stock.

Course Soup
Cuisine North American
Keyword Carrots

Ingredients

  • 2 TBSP butter 0 CHO
  • 1 ½ cups sliced carrots (200 grams) 13 CHO
  • 1 ½ cups chopped sweet onion (180 grams) 15 CHO
  • 2 TBSP Uncle Ben’s dry long grain rice (24 grams), not instant 19.2 CHO
  • 4 cups Chicken stock 0 CHO
  • 1 TBSP (5 grams), zest from half medium orange orange rind zested 0 CHO
  • ½ tsp. salt
  • pepper to taste

TOTAL CHO 47.2 CHO

  • TOTAL WIEGHT - 885 GRAMS
  • 47.2 CHO DIVIDED BY 885 GRAMS = .053 CHO/GRAM
  • 1 TBSP = 15 GRAMS (.053 CHO X 15 GRAMS) = .79 CHO/TBSP
  • ¼ CUP = 4 TBSP (.79 CHO x 4 TBSP) = 3.16 CHO/1/4 CUP

Instructions

  1. Melt butter in saucepan and add chopped carrots, onion and rice.  Stir often and sauté for 5 minutes.  Do not brown. Add chicken stock and orange rind, bring to a boil, partially cover and reduce heat to simmer for about 45 minutes. Test that carrots are tender.

  2. Slowly puree in a Cuisinart in 3 – 4 batches until smooth (1 -1 ½ minutes each). Strain, and push flesh through colander with the back of a spatula, discarding any remaining pulp. Very little pulp should remain if pureed long enough.
  3. Add ½ tsp. salt, pepper, adjusting seasoning as you wish. Garnish with fresh parsley or basil if desired.