- 30 minutes
- 15 minutes
Carrot soup is a dish that rarely comes to mind when brainstorming a family meal. But not only is carrot soup a healthful alternative, with the right garnish it can stand on its own as a main dish. Plus, by replacing table sugar with Agave Nectar, the only sugar in this soup of naturally occurring from the carrots and Agave, making it a low-glycemic choice. Best of all, this soup is great hot or cold. Pair this soup with a few Parmesan crisps or even a slice of Texas toast from the Food Lion freezer and everyone will clamor for second helpings.
- Cook carrots in olive oil until soft in shallow pan. Add whole clove of garlic (do not crush) and cook until soft- do not brown. Add Agave and stir. Gradually add vegetable broth and bay leaf and simmer. Do not boil.
- Remove garlic and bay leaf. Remove soup from heat and let cool slightly.
- Blend one cup at a time in blender. Return to stove to cook for an additional 15 minutes on low heat. Serve while hot, or chill and serve as cold soup. Excellent next day chilled.