Warm your soul and satisfy your cravings with this creamy, wholesome Carrot and Egg Drop Soup tonight!

1

Begin by peeling and dicing the carrots. Set them aside.

2

In a large pot, bring the 4 cups of chicken broth to a gentle boil over medium-high heat.

3

Once boiling, add the diced carrots and let them cook for about 10 minutes until tender.

4

In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Add this to the soup to thicken it slightly, stirring well.

5

Beat the 2 eggs in a separate bowl. Reduce the heat to low.

6

Slowly drizzle the beaten eggs into the soup, stirring gently in a circular motion to create egg ribbons.

7

Season the soup with salt, black pepper, soy sauce, and sesame oil. Stir to combine.

8

Slice the green onions and sprinkle them over the top just before serving for a fresh garnish.

4

• Add a splash of coconut milk for a creamier texture.
• Incorporate other vegetables like peas or bell peppers for color.
• Top with crispy fried onions for added crunch and flavor.

• Ensure the broth is at a gentle simmer before adding the eggs to prevent them from clumping together.
• Taste and adjust seasonings as needed before serving.
• Use low-sodium broth if you're watching your salt intake.

• fat: 5 grams
• fiber: 3 grams
• protein: 7 grams
• calories: 150
• carbohydrates: 22 grams

This soup is a low-calorie, nutrient-rich option that provides vitamins from the carrots and protein from the eggs, supporting a healthy diet.

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