Vegan Carrot Soup
Yukon Gold potatoes—instead of cream—make a smooth carrot soup vegan and add a mild sweetness. If you don't have Yukon Golds on hand, russet potatoes will work, too. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total TimePrep/Total Time: 30 min.
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 1 tablespoon canola oil
- 4 cups vegetable broth
- 1 pound carrots, sliced
- 2 large Yukon Gold potatoes, peeled and cubed
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Fresh cilantro leaves, optional
- In a large saucepan, saute onion and celery in oil until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly.
- Transfer to a blender; cover and process until blended. Return to pan; stir in salt and pepper. Heat through. If desired, sprinkle with cilantro.
Test Kitchen tips
Nutrition Facts1 cup: 176 calories, 3g fat (0 saturated fat), 0 cholesterol, 710mg sodium, 35g carbohydrate (7g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Originally published as Carrot Soup in Fast Track 2019