Cream of Carrot Soup

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.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 112
  • Calories from fat: 28%
  • Fat: 3.5g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 7.3g
  • Carbohydrate: 13.4g
  • Fiber: 1.1g
  • Cholesterol: 13mg
  • Iron: 1.5mg
  • Sodium: 759mg
  • Calcium: 152mg

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

Preparation

  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.
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