Tuesday, May 23, 2017

Ashley's Carrot Soup

In November 2016, some of the coaches did a free crock-pot challenge. This was hands down my favorite recipe. You can do it in the crock-pot, but the recipe calls for the stove. It whips up quickly, freezes well, and pairs nicely with a grilled cheese/apple sandwich on whole grain bread. The only thing I would do differently is double the recipe.

  • 5-6 carrot sticks 
  • ½ large onion 
  • 2 cloves garlic 
  • 2 tbs olive oil 
  • Pink Salt
  • Ground Pepper 
  • Italian Seasoning 
  • 3 cups chicken broth 
  1. Drizzle olive oil in pot
  2. Add chopped onion, carrots & garlic 
  3. Add salt and pepper 
  4. Add broth and Italian seasoning.
  5. Bring to a boil then turn down low and simmer till carrots are tender and a fork is easily pushed through carrot.
  6. Transfer soup to blender and blend with a towel on the lid so it doesn't pop off due to hot steam.
  7. Slowly take lid off away from your face and let steam out. 
  8. Pour back into pot and it's ready to eat!

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