Would you please share your favorite healthy carrot soup recipe?

I麓ve just peeled a bunch of carrots to make soup but lost my recipe-help!Would you please share your favorite healthy carrot soup recipe?
Zesty Ginger Carrot Soup





I love this!





1 tbsp Olive Oil


1 Medium Onion


6 Large Carrots


10g Root Ginger


1 Vegetable Stock Cube


1陆 Pints Boiling Water


1 tbsp Basil


1 tsp Black Pepper, Freshly Ground


1 tsp Sea Salt





Method





Heat oil in a large pan. Add in onion, carrot %26amp; ginger. Let cook for 5 minutes to soften the onion. Mix up vegetable stock using water and stock cube. Add to pan and bring to the boil. Cover saucepan and let simmer for 35 minutes so that your carrots are nice and soft. Pour contents of pan, along with salt %26amp; pepper, into food processor and blend, adding more water if needed. Garnish with basil and serve.





YUM!Would you please share your favorite healthy carrot soup recipe?
Healthy Carrot Soup Recipe





Ingredients:


4 cups carrots, cut into 1/2-inch lengths


2 cups potatoes, cut into 1-inch cubes


1/2 cup coarsely chopped onion


4 cups unsalted chicken broth


1 1/2 teaspoon ground cumin


1 bay leaf


1 pinch cayenne pepper


freshly ground black pepper to taste


1 cup yogurt


2 tablespoons finely chopped chives





Directions:





Combine the carrots, potatoes, onion, broth, cumin and bay leaf in a saucepan. Bring to the boil and simmer for about 20 minutes, or until the carrots are tender.





Scoop out the vegetables and put them into the container of a food processor or electric blender. Blend while gradually adding the liquid. Return the soup to the saucepan and add the cayenne. Add a generous grinding of pepper.





Serve hot, or chill. Serve with a dollop of yogurt and a sprinkling of chives on each serving.





I hope this was helpful,Take Care!!! :)
Carrots, peeled and cut in small pieces, 1 qt. low sodium chicken broth, 1/2 cup instant mashed potato, 1 cup 1/2 'n 1/2 or milk, salt, pepper, pinch of marjorum or thyme.


Cook carrots in broth, cool slightly and puree in blender. Return to saucepan, adding the broth, cream and potato as a thickening, etc. Heat to serving temp. Dollup of sour cream and some chives top serving bowls.
10 carrots, scraped and sliced


1 1/2 tablespoons sugar


2 cups water


3 tablespoons all-purpose (plain) flour


1/4 teaspoon salt


1/4 teaspoon ground black pepper


1/4 teaspoon ground nutmeg


4 cups fat-free milk


2 tablespoons fresh parsley, chopped





In a large saucepan, heat the carrots, sugar and water. Cover and simmer until the carrots are tender, about 20 minutes. Drain the carrots, reserving some of the liquid. Set aside.





In a separate saucepan, whisk together the flour, salt, pepper, nutmeg and milk. Cook over medium-high heat, stirring constantly until the white sauce thickens.





In a blender or food processor, add the cooked carrots and white sauce. Puree until smooth. Add reserved liquid to desired consistency. Ladle into separate bowls and garnish each with 1 teaspoon parsley. Serve immediately.
I don't have one but I will check back to your answers so I can get one. Thanks!