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Cream of Carrot Soup

Yield 4 servings (serving size: 1 cup)
This velvety smooth carrot soup has added notes of flavor from a dash of nutmeg and a sprinkle of lemon zest, and it has less than 4 grams of fat per serving.

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

Nutrition Information

  • calories 112
  • caloriesfromfat 28 %
  • fat 3.5 g
  • satfat 2 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 7.3 g
  • carbohydrate 13.4 g
  • fiber 1.1 g
  • cholesterol 13 mg
  • iron 1.5 mg
  • sodium 759 mg
  • calcium 152 mg

How to Make It

  1. 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.

  2. 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.