Cream of Carrot Soup - 2 Ww Points

KelBel's Note:

This is incredibly smooth and creamy. The secret ingredient is (believe it or not) non-dairy liquid creamer. I had a version of this at a restaurant. I asked them for the recipe, and they gave me a list of ingredients, so this is my re-creation based on those ingredients.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 5 cups carrots, peeled and diced
• 2 medium potatoes, peeled and diced
• 2 small onions, peeled and diced
• 6 cups water
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon white pepper
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 tablespoon butter
• 1 1/2 cups non-dairy coffee creamer

Directions:

1. Simmer carrots, potatoes, and onions in enough water to just cover veges for 45 minutes, until soft.
2. Using a food processor, blender, or Stick blender (my choice), puree ingredients together.
3. Return back to soup pot and add seasonings, butter and creamer.
4. Warm over low heat until hot.

Reviews

[scimietta99]

we enjoyed this but found the amount of liquid was a little too much. i would make it again as it was a good soup, just reduce the water to five cups. i didn't add the sugar as the carrots were really sweet anyway. i also cut down the amount of creamer and found it enough. thanks Kelbel.

[Annacia]

WOW, you would never know that this is low fat!! it's thick and creamy and wonderful. I lightened it a bit more by using fat free evaporated milk (it's my best kitchen friend!) in place of the creamer and a bit of Molly McButter in place of the butter. Also I used a smaller amount of water, really just enough to cover the veggies. I will use a bit less white pepper next time I make this as I felt it came through a bit strong and over powered the cinnamon and nutmeg. Truly, nobody would believe that it's only 167 calories. I love it.