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    You are in: Home / Recipes / Light Cream of Carrot Soup Recipe
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    Light Cream of Carrot Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    10 mins

    1 hrs 15 mins

    The Tiny Chef's Note:

    A recipe I got from Diabetes Forecast, November 2007. A light, healthy way to enjoy a "creamed" soup. Bon appetit!

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    Serves: 12



    Units: US | Metric


    1. 1
      Heat the oil in a large 8-quart soup pot over medium heat. Add the carrots, onions, and potatoes. Cook, stirring occasionally, until tender but not brown, about 25-30 minutes.
    2. 2
      Add broth, cinnamon stick, bay leaf, and thyme. Bring to a boil, reduce the heat, and simmer for 45 minutes. Remove the bay leaf and cinnamon stick.
    3. 3
      In a blender or food processor, puree the carrot mixture in batches. Return to the pot and warm over low heat. Add the nutmeg and salt and pepper to taste.
    4. 4
      Optional: Swirl in the yogurt and top with pistachios just before serving.

    Ratings & Reviews:

    • on May 05, 2008


      Great soup! The spices made it especially interesting. The addition of the chopped pistachios made a nice contrast to the creaminess of the soup. We'll be making this one again. Thanks Tiny Chef!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Light Cream of Carrot Soup

    Serving Size: 1 (143 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 77.1
    Calories from Fat 12
    Total Fat 1.4 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 79.2 mg
    Total Carbohydrate 15.4 g
    Dietary Fiber 3.2 g
    Sugars 4.5 g
    Protein 1.6 g

    The following items or measurements are not included:

    reduced-sodium fat-free chicken broth

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