Lunch: Creamy Carrot Soup with Scallions and Poppy Seeds

Recipe by Marcia Kiesel Marcia Kiesel's luxuriously creamy soups are the perfect starters for Thanksgiving dinner because they can be made in advance, then reheated and garnished just before serving.

This recipe includes superfoods such as:

Poppy Seeds

Health benefits of Creamy Carrot Soup with Scallions and Poppy Seeds

Poppy seeds are packed with calcium, magnesium, B vitamins, and zinc.

Ingredients

2 tbsp. unsalted butter
3 tbsp. extra-virgin olive oil
1 large onion
1 qt. low-sodium vegetable broth
1 qt. water
2 lb. carrots
6 large scallions
2 tsp. poppy seeds
1/2 c. heavy cream
1/2 c. milk
Salt and freshly ground pepper

Instructions

In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover, and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the broth and water along with the carrots and bring to a boil over high heat. Cover and simmer over low heat until the carrots are tender, about 30 minutes.
Meanwhile, in a small saucepan, heat the remaining 2 tablespoons of olive oil. Add the scallions and poppy seeds and cook over moderately high heat, stirring, until the scallions are softened, about 1 minute.
Working in batches, puree the carrot soup in a blender until smooth; transfer to a clean saucepan. Stir in the cream and milk and simmer over moderate heat, stirring. Season the soup with salt and pepper and ladle into bowls. Garnish with the scallions and poppy seeds and serve.

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