Ingredients for Carrot And Pink Grapefruit Soup
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- Pink Grapefruit Juice
- 4 cups chicken stock
- Carrot
- Potato
- Salt And Pepper
- Heavy Cream
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How to Make Carrot And Pink Grapefruit Soup
- Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add 1 medium yellow onion, chopped.
- Cook the onion until softened, about 5-7 minutes, stirring occasionally.
- Pour in 1/2 cup of fresh pink grapefruit juice and scrape up any browned bits from the bottom of the pan.
- Add 4 cups of chicken stock, 1 pound carrots (peeled and chopped), and 1 medium potato (peeled and diced).
- Season with salt and freshly ground black pepper to taste.
- Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the carrots and potatoes are tender.
- Carefully transfer the soup to a blender or use an immersion blender to blend until completely smooth and creamy.
- Stir in 1/4 cup of heavy cream (or coconut cream for a vegan option). Taste and adjust seasoning as needed.
- Serve warm, garnished with a grapefruit segment and fresh herbs (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
21g
Fat
43g
Carbs
7g
