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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This velvety smooth carrot soup has added notes of flavor from a dash of nutmeg and a sprinkle of lemon zest, and it has less than 4 grams of fat per serving. Ingredients:
2 cups baby carrots |
2 cups fat-free, less-sodium chicken broth |
3/4 teaspoon fresh thyme, divided |
1 garlic clove |
1 tablespoon all-purpose flour |
2 cups 1% low-fat milk |
dash of ground nutmeg |
2 teaspoons butter |
3/4 teaspoon salt |
1/4 teaspoon grated lemon rind |
Directions:
1. Combine carrots, broth, 1/2 teaspoon thyme, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Place carrot mixture in a blender; process until smooth.
2. Place flour in pan. Gradually add the milk, stirring with a whisk until blended. Add pureed carrots and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind.
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