Cream of Carrot Soup
Source of Recipe
WW Community
Recipe Introduction
Yield: 4 servings (serving size: 1 cup)
WWP: 2
NUTRITION PER SERVING
CALORIES 112(28% from fat); FAT 3.5g (sat 2g,mono 0.8g,poly 0.2g); PROTEIN 7.3g; CHOLESTEROL 13mg; CALCIUM 152mg; SODIUM 759mg; FIBER 1.1g; IRON 1.5mg; CARBOHYDRATE 13.4g
Cooking Light, APRIL 2002
List of 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 Recipe
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.
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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