2 lbs carrots, thinly sliced
2 yellow onions, sliced
3 tbsp olive oil
7 cups chicken broth, low sodium
1 tsp kosher salt
⅓ tsp pepper
Heat the oil in a large saucepan over medium-low heat. Add onions and cook for 10 to 12 minutes, stirring constantly to prevent burning.
Add in the carrots and stir to mix. Then add in salt and pepper.
Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 10 minutes or until carrots are tender.
Once done, serve warm in a bowl and enjoy!
This soup will taste great with other root vegetables like onions, shallot, and turnips added in. Serve it with rice or as a side dish, pair with freshly baked bread or fresh salad.
Sugar: 7g
:
Calcium: 56mg
Calories: 114kcal
Carbohydrates: 14g
Fat: 6g
Fiber: 4g
Iron: 1mg
Potassium: 568mg
Protein: 2g
Saturated Fat: 1g
Sodium: 1123mg
Vitamin A: 18944IU
Vitamin C: 23mg
