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.

How to Make It

Step 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.

Step 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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