Carrot & Lemon Soup

Shared by: Aim

0 Points Per Serving

1 pound of carrots, sliced

2 medium onions, diced

2 garlic cloves, crushed

1 liter hot water

2 cubes vegetable bullion (Herb-Ox brand makes a low sodium one that actually has flavor!)

grated rind and juice of 1 lemon

salt and pepper

Place all ingredients except lemon into saucepan. Bring to boil and simmer 25 minutes until veggies are soft. Remove from heat, put into blender (in batches if necessary) and blend until smooth. Return to pot, add lemon juice and rind. Add salt and pepper and reheat to serving temperature.

I personally am not an onion fan. So I dice them really small and put them and the garlic into a pan sprayed with some PAM and saute them first. I cook them down over high heat until they are dark brown and shriveled (caramelized) and then a cup at a time, add 3 cups of water to the hot pan. Cook down in between each cup of water until the pan is dry or nearly dry again. After the 3rd cup, cook down just a bit and you should have a nice thick base. I use this as a base in a number of my recipes, from spaghetti, to stirfry, to soups, etc.

Serves 4