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Cream of Carrot Soup

Yield 4 (1-cup) servings.
Prep: 15 minutes Cool: 10 minutes Cook: 25 minutes

Ingredients

  • Vegetable cooking spray
  • 1 tablespoon margarine
  • 1/2 cup chopped onion
  • 1/2 cup sliced celery
  • 1 pound carrots, scraped and thinly sliced
  • 2 cups canned no-salt-added chicken broth
  • 1/2 cup evaporated skimmed milk
  • 1 1/4 teaspoons chopped fresh dillweed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutrition Information

  • calories 110
  • caloriesfromfat 27 %
  • fat 3.3 g
  • satfat 0.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3.9 g
  • carbohydrate 15.8 g
  • fiber 3.4 g
  • cholesterol 1 mg
  • iron 0.0 mg
  • sodium 265 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a saucepan with cooking spray. Add margarine; place over medium-high heat until margarine melts. Add onion and celery; saute until tender. Add carrot and broth. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Remove from heat; cool 10 minutes.

  2. Transfer mixture to container of an electric blender; cover and process until smooth. Return to saucepan. Add milk; cook 3 minutes or until thoroughly heated. Stir in dillweed, salt, and pepper.

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