This is inexpensive, low calorie (41 calories a bowl), healthy, and surprisingly good. I was skeptical, but now I’m a believer, and for a bonus, the soup only get better as leftovers. It takes a little time simmering, but is not difficult to do.

Here you cook the onions in their skins, because that’s where the nutrients are, and choose purple or red carrots (with their tops) for more nutrition as well.

No wonder you feel like you are at a wellness spa eating this– not that I’ve ever been to one!– since this recipe actually comes from one in California: The Ranch at Live Oak.

Whole Red Onion and Carrot Soup Recipe

4 large red onions
1 whole head garlic
1 bunch parsley
1 bunch red or purple carrots with tops attached
3 bay leaves
1/2 salt
1/4 teaspoon black pepper, freshly ground
1 bunch cilantro

Remove any stickers or packaging from onions, and cut them in half through the middle (with and stem on either end). Leave the skin on the onion and on the head of garlic as well.

In a large stockpot over high heat, bring six cups of water, together with the onions, whole garlic clove and half the parsley (both leaves and stems) to a rolling boil. Then cover the pot, and reduce to a simmer for 30 minutes.

Meanwhile, remove the green tops from the carrots and set them aside.   Scrub the carrots, but don’t peel them, then roughly chop them into 1/2 chunks.

Using a slotted spoon, carefully remove the onion, garlic, and parsley from the pot, leaving the onion broth behind. Discard the garlic and the parsley, but leave the onion halves to cool on your cutting board. Add the the chopped carrots and the bay leaves to the pot and bring back to a boil, than back down to a simmer with the lid on.

Meanwhile, carefully remove the onion skins, and use kitchen scissors to cut off the roots and tops. Discard both, and put the onions in a blender with a bit of the onion broth, whirling it into a puree. Add the puree to the soup pot and continue to simmer for 10 minutes.

Roughly chop the stems of the carrot tops into 1/2 inch pieces with the kitchen scissors. Separately chop the feathery tops and set aside in a bowl. Add the stems to the soup and simmer until they are tender, about 10 minutes.

Add the chopped carrot tops to the soup along with the salt and pepper. Simmer until the carrot tops soften, another 10 minutes.

Remove the leaves from the remaining parsley as well as cilantro, and chop it up. Take the soup off the heat, add the chopped parsley and cilantro leaves, and let the soup sit covered for 5 minutes to allow the flavors to meld.

Serve immediately (or refrigerate to warm up later and serve).

Yum! Enjoy!