Low Residue Beet Carrot Soup © Jeanette's Healthy Living

Low Residue Low Fiber Beet Carrot Soup

Cook Time 30 minutes
Total Time 30 minutes
Servings 4
Author Jeanette


  • 4 cups vegetable broth
  • 1 carrot sliced
  • 1 can cooked beets not pickled
  • salt to taste
  • non-fat yogurt for serving if desired


  1. Place sliced carrot and vegetable broth in a small saucepan. Bring to a boil, then reduce heat and cook, covered, until carrots are very tender. Add beets and cook until heated through. Pour soup into a blender and puree until smooth. Season to taste with salt. Serve with a spoonful of yogurt stirred in if desired.