Gluten Free Carrot Soup Recipe

               
Dive into this zesty and creamy carrot soup for a heart-healthy starter course that sets the tone for a flawless meal. Sliced shallots, thyme, and orange juice infuse each spoonful with deliciously complex flavor.
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Ingredients
Recipe yields 6 servings
Soup
1/2 cup sliced shallots
2 lbs diced carrots
1 cup carrot juice
1 cup water
1 cup orange juice
1 sprig thyme
1/4 tsp orange zest
Black pepper to taste
Yogurt Topping
1/2 nonfat plain Greek yogurt (gluten free if needed)
3 Tbsp coconut powder or 1 tsp coconut extract
1 Tbsp chopped fresh mint
1 Tbsp honey
Mint leaves plus orange slices, for garnish
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Helpful how to videos
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Directions
Soup
Step 1

Make soup: Lightly coat a large saucepan with nonstick cooking spray and heat over medium heat. Add shallots and carrots and sauté for 5 minutes. Reduce heat and simmer, covered, for 10 minutes or until softened. Add carrot juice, water, orange juice and thyme. Bring to a boil; reduce heat and simmer, covered, for 20 minutes.

Step 2

In a blender, purée soup mixture until smooth. Add orange zest and black pepper and stir to combine.

Yogurt Topping
Step 1

Make yogurt topping: In a small bowl, combine yogurt, coconut powder, chopped mint and honey and whisk until combined.

Step 2

Garnish each serving with a dollop of yogurt topping, orange slices and mint leaves.

Time: 45 minutes
Servings: 6
Calories: 168
Make this for: Heart Healthy
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:168
total fat:5g
sat fat:4g
cholesterol:1mg
sodium:145mg
total carb:28g
fibers:5g
proteins:3g

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Gluten Free Carrot Soup Recipe

Ingredients
Recipe yields 6 servings
Soup
1/2 cup sliced shallots
2 lbs diced carrots
1 cup carrot juice
1 cup water
1 cup orange juice
1 sprig thyme
1/4 tsp orange zest
Black pepper to taste
Yogurt Topping
1/2 nonfat plain Greek yogurt (gluten free if needed)
3 Tbsp coconut powder or 1 tsp coconut extract
1 Tbsp chopped fresh mint
1 Tbsp honey
Mint leaves plus orange slices, for garnish
Directions
Soup
Step 1

Make soup: Lightly coat a large saucepan with nonstick cooking spray and heat over medium heat. Add shallots and carrots and sauté for 5 minutes. Reduce heat and simmer, covered, for 10 minutes or until softened. Add carrot juice, water, orange juice and thyme. Bring to a boil; reduce heat and simmer, covered, for 20 minutes.

Step 2

In a blender, purée soup mixture until smooth. Add orange zest and black pepper and stir to combine.

Yogurt Topping
Step 1

Make yogurt topping: In a small bowl, combine yogurt, coconut powder, chopped mint and honey and whisk until combined.

Step 2

Garnish each serving with a dollop of yogurt topping, orange slices and mint leaves.

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