Creamy Carrot Soup with Scallions and Poppy Seeds

Not that I am into crazy dieting schemes anymore, but I think a soup diet would be  an interesting idea and I’ve always wanted to try it. Obviously some soups can be fat bombs, but if you make them yourself, you can completely control every aspect. Veggies and broth have so few calories yet are so filling…hmm, 2011 resolutions anyone?

By this point, you probably think I subsist solely on soup. I really don’t, but soup is definitely one of my favorite things to order at restaurants and make at home. Soup is also a great meal starter because it is warming, filling, low-calorie, and usually a great way to sneak in a serving of vegetables and the nutrients they provide.

In my experience, I have found some carrot soups (even from the best restaurants) to be on the bland side. For this recipe, I used homemade stock, which automatically adds richness; the scallions and poppy seeds add even more flavor.

Creamy Carrot Soup with Scallions and Poppy Seeds
from Food & Wine

I altered the original recipe just a bit, using more broth instead of water and omitting milk to lighten it up a bit (because heavy cream is so light, I know).

2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 large onion, coarsely chopped
2 quarts low-sodium vegetable broth
2 pounds carrots, sliced 1/3 inch thick
6 large scallions, thinly sliced crosswise
2 teaspoons poppy seeds
1/2 cup heavy cream
Salt and freshly ground pepper

  1. In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the broth along with the carrots and bring to a boil over high heat. Cover and simmer over low heat until the carrots are tender, about 30 minutes.
  2. Meanwhile, in a small saucepan, heat the remaining 2 tablespoons of olive oil. Add the scallions and poppy seeds and cook over moderately high heat, stirring, until the scallions are softened, about 1 minute.
  3. Use an immersion blender to puree the carrot soup until smooth; transfer to a clean saucepan. Stir in the cream and simmer over moderate heat, stirring. Season the soup with salt and pepper and ladle into bowls. Garnish with the scallions and poppy seeds and serve.
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One thought on “Creamy Carrot Soup with Scallions and Poppy Seeds

  1. I’ve been in such a soup mood lately (made a big pot of veggie and bean soup last night!), but I’ve never made carrot soup–this looks great! Thanks for making it a little healthier! xx Olivia

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