Creamy Carrot Soup (Low Fat)
photo by Dreamer in Ontario
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 29.58 ml olive oil
- 236.59 ml onion, chopped
- 1 garlic clove, peeled and chopped
- 709.77 ml carrots, chopped (no need to peel-just scrub)
- 946.36 ml fat-free low-sodium chicken broth
- 14.79 ml tomato paste
- 59.14 ml uncooked white rice or 59.14 ml uncooked brown rice
- 354.88 ml evaporated skim milk
- salt and pepper (to taste)
- 0.61 ml ground nutmeg
directions
- Heat oil in large saucepan, add onions and garlic, and cook until tender, adding water if necessary, to prevent drying.
- Add carrots, broth, tomato paste and rice. Reduce heat to low, cover and cook until rice and carrots are tender, 30-40 minutes.
- Puree soup, in batches, in blender or food processor until smooth.
- Return to pan. Stir in milk, salt and pepper, and nutmeg. Reheat over medium heat, stirring until heated through.
- Ladle into bowls.
- Garnish with dollop of plain nonfat yogurt.
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Reviews
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RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.