Creamy Carrot Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
90
protein 
2 g
sodium 
267 mg
carbohydrates 
11 g
fat 
5 g
fiber  
3 g
cholesterol 
15 mg
Servings 
8 (¾ cup ea.)
Ingredients 

2 Tbsp unsalted butter
¼ cup diced yellow onion
¼ cup diced celery
2 Tbsp white wine
3½ cups diced carrots, about 1½ pounds
4 cups chicken stock
1¼ tsp cane sugar
¾ tsp sea salt
Pinch freshly ground black pepper
Pinch cayenne pepper
⅓ cup half and half
1½ Tbsp fresh lemon juice
2 Tbsp chopped dill

Instructions 
  1. Heat butter in a large saucepan and sauté onions and celery over medium-low heat until translucent, about 1 to 2 minutes. Add wine and cook until evaporated. Add carrots, stock, sugar, salt, black pepper and cayenne pepper. Cook until carrots are tender, about 10 minutes. Allow to cool slightly.
  2. Transfer to blender container and puree until smooth. Add half and half and continue to puree. Transfer back to saucepan and reheat. Add lemon juice and dill.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.