Creamy Carrot Soup
Photo by: Mark Thomas
Serve this light and creamy carrot soup with croutons and grated cheese.
ingredients: Add all to shopping list
3 Tbsp olive oil
1 onion, chopped
4 cups chicken broth
2 cups water
2 lb carrots,peeled and sliced
1 tsp salt
1⁄4 tsp pepper
1 cup fat-free half-and-half
1 Tbsp fresh sage
Croutons (optional)
Grated cheese (optional)
1 onion, chopped
4 cups chicken broth
2 cups water
2 lb carrots,peeled and sliced
1 tsp salt
1⁄4 tsp pepper
1 cup fat-free half-and-half
1 Tbsp fresh sage
Croutons (optional)
Grated cheese (optional)
directions:
1. In a Dutch oven, heat oil on medium for 30 seconds add onion and sauté for 5 minutes. Add broth, water, and carrots. Bring to a boil, reduce heat, and simmer for 1⁄2 hour or until carrots are soft. Add salt and pepper. Set aside for 10 minutes.
2. Puree soup in batches in a food processor. Pour back into Dutch oven. Stir in half-and-half and sage. Simmer until very hot.
3. Ladle into bowls; top with croutons and cheese.
KITCHEN COUNTER:
Serves 6. Per Serving: 160 calories, 19g carbs, 5g protein, 7g fat, 0mg cholesterol, 1,130mg sodium, 5g fiber
