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Creamy Carrot Soup




Source of Recipe


My recipe


List of Ingredients




2 Tablespoons Low-fat Margarine
2 Large Carrots, peeled and sliced (about 1-1/2 cups)
1/3 Cup Green Onion, sliced
1 Tablespoon Flour
1 Cup Chicken Broth
2 Teaspoons Lemon Juice
1 Cup Skim Milk
Parsley Sprigs (optional)

Recipe



In a medium saucepan, saute carrots and onions in margarine until carrots are tender-crisp, stirring constantly. Stir in flour. Cook one minute, stirring constantly. Stir in chicken broth and lemon juice. Cook, stirring constantly over medium-high heat, until bubbly and slightly thickened. Stir in milk.

Place half of carrot mixture in blender. Blend until smooth. Return to saucepan and cook over medium heat until hot, stirring occasionally.

Garnish with parsley.

YIELD: 2 servings