Cream of Carrot Soup 2 Ww Points
Indulge in the velvety goodness of Cream of Carrot Soup, a guilt-free delight at just 2 WW points per serving! Bursting with vibrant flavors, this nutrient-packed soup combines the natural sweetness of tender carrots with the warmth of ground cumin and coriander, perfectly balanced by a creamy touch of fat-free half-and-half. Quick and easy to make, this recipe comes together in just 40 minutes, making it an ideal choice for busy weeknights or light meal prep. With a silky-smooth texture achieved through blending and the aromatic sautéed base of onion and garlic, every spoonful is as comforting as it is wholesome. Garnish with fresh parsley or cilantro for an extra pop of freshness, and savor a cozy, low-point dish that doesn’t skimp on flavor or nutrition! Perfect for Weight Watchers-friendly dining and a delicious way to enjoy your veggies.
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Recipe Information
Ingredients
- 5 medium (about 500g) carrots
- 1 medium onion
- 2 cloves garlic
- 4 cups low-sodium vegetable broth
- 0.5 cup fat-free half-and-half
- 1 teaspoon olive oil
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
- 1 tablespoon (for garnish, optional) fresh parsley or cilantro
Instructions
Peel and chop the carrots into small chunks for even cooking.
Chop the onion into small pieces and mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, then sauté for 3-4 minutes until the onion is translucent and fragrant.
Add the chopped carrots, ground cumin, and ground coriander to the pot. Stir well to coat the carrots in the spices, cooking for another 2 minutes.
Pour in the vegetable broth, ensuring the carrots are fully submerged. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the carrots are very tender when pierced with a fork.
Remove the pot from the heat and let the mixture cool slightly. Using an immersion blender, blend the soup until it's completely smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Stir in the fat-free half-and-half, then season with salt and black pepper to taste. Reheat the soup gently over low heat if needed, being careful not to let it boil.
Ladle the soup into bowls and garnish with chopped fresh parsley or cilantro, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3596 mg | 156% | |
| Total Carbohydrate | 282.0 g | 103% | |
| Dietary Fiber | 73.0 g | 261% | |
| Total Sugars | 137.7 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1092 mg | 84% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 9325 mg | 198% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
