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Prep Time: 13 Minutes Cook Time: 50 Minutes |
Ready In: 63 Minutes Servings: 6 |
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Pureeing the carrot and broth mixture gives the soup a thick, silky texture. Dress up this simple soup with a sprinkle of chopped fresh cilantro and a dollop of reduced-fat sour cream, if you like. Ingredients:
1 tablespoon butter |
1 medium onion, chopped |
1 (2-pound) package carrots, peeled and coarsely chopped |
1 (32-ounce) carton fat-free, less-sodium chicken broth |
1/2 cup water |
1 1/2 teaspoons curry powder |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
Directions:
1. Melt butter in a large saucepan over medium heat; add onion, and cook 3 minutes or until tender, stirring occasionally. Add carrot and broth. Bring to a boil; reduce heat, and simmer, uncovered, 45 minutes or until very tender.
2. Place half of carrot mixture in a food processor or blender; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining carrot mixture.
3. Return pureed mixture to saucepan; add water and remaining 3 ingredients. Bring to a simmer over medium heat, and cook 2 to 3 minutes or until mixture is thoroughly heated.
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