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V: Dill Carrot Soup

Source of Recipe

The Best Diabetes Cookbook - by Katherine E. Younker - e-mail

DILL CARROT SOUP

Exchanges
WW Points
Yield: 6 servings

- 1 pound carrots, sliced (6-8 medium)
- 2 teaspoon vegetable oil
- 2 teaspoons crushed garlic
- 1 cup chopped onion
- 3-1/2 cups chicken...OR...vegetable stock
- 3/4 cup 2-percent milk
- 2 tablespoons chopped fresh dill (or 1 tsp dried dillweed)
- 2 tablespoons chopped fresh chives or green onions

In a large saucepan of boiling water, cook carrots just until tender. Drain and return to saucepan; set aside.

In nonstick skillet, heat oil; saute garlic and onion until softened, approximately 5 minutes. Add to carrots along with stock; cover and simmer for 25 minutes.

Puree in food processor until smooth, in batches if necessary. Return to saucepan; stir in milk, dill and chives.

One serving equals: Calories: 89, Carbohydrate: 13 g, Fiber: 2 g, Protein: 3 g, Fat: 3 g, Sodium: 863 mg, Cholesterol: 2 mg ++++ Exchanges: 2 Vegetables, 1/2 Fat ++++ WWP: 2