Adapted from Women’s Health Magazine (January/February 2010)
This simple soup is a snap to prepare and it freezes well, too (so if you are feeling ambitious, double the batch and put some in the freezer for a snowy day).
Preparation time: 20 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 4
This soup was sooooo good and soooo easy to prepare. I love the creaminess without the heaviness of actual cream. Will postivily make this again!!!
So glad you enjoyed it, Regina! I’m actually about to make another batch of this for the coming week. It’s perfect for this season of indulgence – a wonderful counter to the riches of the festive weekend party circuit!
Made this soup tonight. Everyone loved it! I varied it a bit because I was almost out of fresh carrots. I had a bag of frozen so I used that plus the two fresh carrots I had left. So glad I had a couple of sweet potatoes in the bin. I used all chicken stock and added two cloves of garlic with the onion. Zapped it to a beautiful smoothness in my Vita-Mix. I also swirled in a bit of half & half in & added some toasted chopped pistachios before serving. Everyone loved it! Will definitely make this again!! Thanks!
So glad you enjoyed this recipe! I make it all the time because it’s so easy and so tasty. I like your adaptations – especially the pistachios!
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