Pureeing the carrot and broth mixture gives the soup a thick, silky texture. Dress up this simple soup with a sprinkle of chopped fresh cilantro and a dollop of reduced-fat sour cream, if you like.

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
13 mins
cook:
50 mins
total:
1 hr 3 mins
Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large saucepan over medium heat; add onion, and cook 3 minutes or until tender, stirring occasionally. Add carrot and broth. Bring to a boil; reduce heat, and simmer, uncovered, 45 minutes or until very tender.

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  • Place half of carrot mixture in a food processor or blender; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining carrot mixture.

  • Return pureed mixture to saucepan; add water and remaining 3 ingredients. Bring to a simmer over medium heat, and cook 2 to 3 minutes or until mixture is thoroughly heated.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

100 calories; fat 2g; saturated fat 1.2g; protein 4.2g; carbohydrates 17.3g; cholesterol 5mg; iron 0.2mg; sodium 606mg; calories from fat 17%; fiber 4.2g; calcium 44mg.
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