MomsNetworkRecipes
01-10-2007, 05:22 AM
LOW-FAT CREAMY CARROT SOUP
1 Tbs (15 ml) olive oil
1 medium onion, chopped
1 lb (450 g) fresh carrots, peeled and cut into 1-inch (2 cm) pieces
1/2 lb (250 g) baking potato, peeled and diced
4 cups (1 L) chicken-style broth
1 cup (250 ml) soy milk
Salt to taste
A grating of fresh nutmeg
Chopped parsley to garnish
Heat the oil in a pot over moderate heat and saute the onions until tender but not brown, about 5 minutes. Add the carrots, potato, and chicken-style broth and bring to a boil. Reduce the heat and simmer covered for 30 minutes. Carefully puree the soup in small batches in a food processor or electric blender. Season with salt and nutmeg.
Serve hot or cold, garnished with chopped parsley. Serves 4 to 6.
1 Tbs (15 ml) olive oil
1 medium onion, chopped
1 lb (450 g) fresh carrots, peeled and cut into 1-inch (2 cm) pieces
1/2 lb (250 g) baking potato, peeled and diced
4 cups (1 L) chicken-style broth
1 cup (250 ml) soy milk
Salt to taste
A grating of fresh nutmeg
Chopped parsley to garnish
Heat the oil in a pot over moderate heat and saute the onions until tender but not brown, about 5 minutes. Add the carrots, potato, and chicken-style broth and bring to a boil. Reduce the heat and simmer covered for 30 minutes. Carefully puree the soup in small batches in a food processor or electric blender. Season with salt and nutmeg.
Serve hot or cold, garnished with chopped parsley. Serves 4 to 6.