Incredibly delicious and creamy carrot soup that requires little work but is big on flavor and nutrients! Topped with buffalo grilled chicken for a flavor combination that’s too good to be true. Trust me…
My husband thinks I eat weird food sometimes. Carrot soup would definitely fit that category for him, but I’m telling you there’s more to explore than just chili and chicken and noodle soup. I mean we enjoy burgers with peanut butter and hot pepper jelly on them so how can carrot soup be so weird? Right?! Thank you for siding with me.
Soup must be either thick and creamy (like this carrot soup) or full of ingredients with every spoonful. No wimpy broth soups! The decision to top this with leftover buffalo grilled chicken is brilliant and shouldn’t be left out!!
Even though this soup is a vibrant orange, it’s not overly carrot-y. Does that make sense? hahaha. I was worried it would taste too earthy or bitter and it definitely does not. Think thick tomato soup, but carrot flavor with a punch. That punch comes from the roasted red peppers. DELISH.
I’ve never gotten the hang of meal prepping for the week but I’m an aficionado when it comes to repurposing leftovers. So while this post is mainly about the carrot soup, I HIGHLY encourage you to make some marinated buffalo chicken to top it off. You can use the rest of the chicken for paninis, toss it in a salad, or wrap. However if you’re short on time this soup is delicious as is and needs nothing but a spoon.
You won’t regret having this on hand though…
The recipe makes enough for 3 large bowls. Each bowl (3 servings without chicken) is approx 115 calories 0fat, 26g. carbs and 6g protein.
Let me know when you try it!
- 156g carrots, peeled and diced (about 4 carrots)
- 1 jar fire roasted red peppers, drained (I used Trader joe's)
- 1 can great northern beans, drained and rinsed
- 1/2 white onion, chopped
- 3 cloves garlic, minced
- 1.5 cups reduced sodium chicken broth
- salt to taste
- Buffalo chicken Marinade
- Begin by marinating chicken, preferably overnight or at least a few hours. While chicken is marinating preheat oven to 350* and prep carrots. Arrange carrots on baking sheet with non-stick spray and roast 40 minutes. (don't forget to include some other veggies or potatoes while the oven is on!).
- In a small pot saute onion 5 minutes or until tender. Add garlic and saute 1 minute continually stirring. Add broth, roasted peppers, and beans. Bring to a simmer then pour into blender. Add carrots and blend until desired creaminess. Add more broth if desired.
- *I 'grill' my chicken indoors either in my cast iron skillet or grill pan.
- *After chicken cooks I allow it to rest 5 minutes then slice and add back to skillet (scraping out any burnt marinade pieces) with marinade to soak up all the flavor.