Light Cream of Carrot Soup |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 12 |
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A recipe I got from Diabetes Forecast, November 2007. A light, healthy way to enjoy a creamed soup. Bon appetit! Ingredients:
1 tablespoon canola oil |
2 lbs carrots, peeled and sliced into 1-inch pieces |
2 medium onions, chopped |
2 medium potatoes, peeled and cut into 1-inch cubes |
8 cups reduced-sodium fat-free chicken broth |
1 cinnamon stick |
1 bay leaf |
1/2 teaspoon dried thyme |
1/2 teaspoon ground nutmeg |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup plain nonfat yogurt (optional) |
1/4 cup chopped pistachios (optional) |
Directions:
1. Heat the oil in a large 8-quart soup pot over medium heat. Add the carrots, onions, and potatoes. Cook, stirring occasionally, until tender but not brown, about 25-30 minutes.
2. Add broth, cinnamon stick, bay leaf, and thyme. Bring to a boil, reduce the heat, and simmer for 45 minutes. Remove the bay leaf and cinnamon stick.
3. In a blender or food processor, puree the carrot mixture in batches. Return to the pot and warm over low heat. Add the nutmeg and salt and pepper to taste.
4. Optional: Swirl in the yogurt and top with pistachios just before serving.
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