Go Back
+ servings

Carrot Feta Soup

A bag of carrots, an onion and some feta cheese...all things I find at the back of my fridge anyway make for an easy and delicious soup on a chilly day.
Course dinner, lunch
Cuisine American
Keyword Dinner, Low Carb High Fat Soup, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 cups
Calories 156kcal
Author The Kellie Kitchen

Ingredients

  • 1 tbsp olive oil
  • 2 lbs carrots peeled and rough chop
  • 1 ½ cup onion rough chop
  • 1 tsp salt
  • ½ tsp black pepper
  • 6 cup chicken broth
  • 1 cup cream
  • 1 cup feta crumbled

Instructions

  • In heavy stock pot heat the olive oil over medium heat. Then add the onion and carrots and stir. Let the onions and carrots soften over a medium to high heat for 5-6 minutes. Sprinkle salt and pepper over the onions and carrots and stir some more.
  • Add in the 6 cup of stock and bring to a rapid simmer. Turn down the heat to a slow simmer and let sit covered. Simmer for 20-30 mins until carrots are soft and easily cut with a knife.
  • Using an immersion blender right in the pot, puree the carrot and onion mixture until smooth. Stir in the cream and gently heat the cream into the carrot puree. Then stir in the crumbled feta cheese. Again with the immersion blender, blend and puree the feta with the cream and the carrot mixture.

Notes

Note...use can use a blender to puree the soup. Simply cool the soup down a bit and transfer into a blender. Blend in batches as hot liquids tend to erupt if you fill the container too full. Please note that you must be careful blending hot liquids in a blender. It is highly advisable to cool the soup significantly down before you cover and blend.

Nutrition

Serving: 1cup | Calories: 156kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 823mg | Potassium: 387mg | Fiber: 2g | Sugar: 4g | Vitamin A: 12975IU | Vitamin C: 14.3mg | Calcium: 111mg | Iron: 0.6mg