Rating: 3.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1

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.

Recipe by Cooking Light April 2002

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Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

112 calories; calories from fat 28%; fat 3.5g; saturated fat 2g; mono fat 0.8g; poly fat 0.2g; protein 7.3g; carbohydrates 13.4g; fiber 1.1g; cholesterol 13mg; iron 1.5mg; sodium 759mg; calcium 152mg.
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