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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Fat-free half-and-half cream lends a rich flair to Barbara Richard's healthy recipe. The thick and tasty soup is especially satisfying on cold winter days, she writes from Houston, Ohio. Ingredients:
3/4 cup finely chopped onion |
3 garlic cloves, minced |
2 teaspoons olive oil |
3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth |
6 cups sliced carrots (about 2-1/2 pounds) |
3/4 cup cubed peeled potatoes |
1 teaspoon salt |
1 teaspoon dried thyme |
1/4 teaspoon pepper |
1 bay leaf |
1 cup fat-free half-and-half |
Directions:
1. In a large saucepan, saute onion and garlic in oil until tender. Add the broth, carrots, potatoes, salt, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are very tender.
2. Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree carrot mixture in batches. Return to the pan. Stir in half-and-half; heat through (do not boil). Yield: 6 servings.
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