Carrot Soup

This silky, smooth soup is delicious for dinner or packed up for lunch. It’s aromatic mix of fresh herbs will transport you to Provence ... Ooh la la!

INGREDIENTS

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 1 teaspoon chopped fresh thyme and parsley (1 tsp each)
• 5 cups chopped carrots
• 2 cups water
• 4 cups vegetable broth
• ½ cup SOW Original Unsweetened Chia Milk
• ½ teaspoon salt
• Freshly ground pepper to taste

DIRECTIONS

1. Heat oil in a pot over medium heat. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic, thyme, and parsley; cook, stirring, until fragrant, about 10 seconds.

2. Stir in carrots. Add water and broth; bring to a high simmer over high heat. Reduce heat to maintain a high simmer and cook until very tender, about 25 minutes.

NUTRITIONS FACTS

• Servings: 8 cups
• Serving size: 2 cups
•  Calories: 226
• Fat: 21g
• Omega-3: 90mg
• Carbs: 10g
• Fiber: 2g
• Protein: 3g
• Sodium: 477mg