Weight Watchers Carrot And Coriander Soup Recipe
Mike Garten
Cozy up with a bowl of this soup for a veggie-packed dinner on a cold night. Because of their high levels of beta-carotene, pumpkin, sweet potatoes, and carrots are some of the best foods for your immune system and vision.
Yields: 4 servings
Total Time: 1 hour 5 mins
1 tbsp. plus 2 Tsp olive oil, plus more for drizzling
2 3/4 lb. sugar pumpkin, peeled and sliced 1/2 in. thick (seeds reserved)
1 lb. carrot
1 onion, thinly sliced
2 cloves garlic, thinly sliced
2 sprigs fresh sage
Kosher salt and pepper
Pinch nutmeg
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- Heat 1 Tbsp oil in a large pot on medium. Add pumpkin, carrots, onion, garlic, sage, and ½ tsp each salt and pepper and cook, covered, stirring occasionally, until tender, 12 minutes. Stir in nutmeg; cook 1 minute.
- Add 5 cups water and bring to a boil, then simmer until vegetables are tender, 5 to 7 minutes. Remove sage and, using an immersion blender (or a standard blender, in batches), puree soup until smooth.
- Meanwhile, heat oven to 400°F. On a rimmed baking sheet, toss reserved pumpkin seeds with remaining 2 tsp oil and pinch each salt and pepper and cook, tossing once, until golden brown and crisp, 18 to 20 minutes. Serve soup topped with seeds and drizzle of olive oil if desired.
COSTPER SERVING: $1.55
PER SERVING:350 calories, 22 g fat (3.5 g saturated fat), 13 g protein, 355 mg sodium, 32 g carbs, 8 g fiber
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Weight Watchers Carrot And Coriander Soup Recipe
Source: https://www.womansday.com/food-recipes/food-drinks/a25782889/pumpkin-carrot-soup-recipe/
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