Carrot Soup with Summer Savory


  • 2 tsp. olive oil

  • 1 large red/purple onion, diced

  • Salt or substitute, to taste

  • ½ tsp. freshly ground black pepper

  • 4 cups chopped carrots

  • 5 cups low-sodium vegetable broth

  • 1 Tbsp. fresh or 1½ tsp summer savory dried


  1. In a medium Dutch oven cook the onions in olive oil over medium-low heat for 5 minutes.

  2. Add carrots and season with salt and substitute (if desired) and pepper. Cook for 8-10 minutes or until softened.

  3. Add the broth and cook for 10 minutes.

  4. Add the savory and cook for 5 more minutes.

  5. Gently ladle half the soup into a standing blender and puree to desired consistency. Add the pureed soup back to Dutch oven. Stir well.

  6. Serve with crusty bread.