Light Cream of Carrot Soup
- Ready In:
- 1hr 25mins
- Ingredients:
- 13
- Yields:
-
3/4 cup
- Serves:
- 12
ingredients
- 1 tablespoon canola oil
- 2 lbs carrots, peeled and sliced into 1-inch pieces
- 2 medium onions, chopped
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 8 cups reduced-sodium fat-free chicken broth
- 1 cinnamon stick
- 1 bay leaf
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon ground nutmeg
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄2 cup plain nonfat yogurt (optional)
- 1⁄4 cup chopped pistachios (optional)
directions
- 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.
- 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.
- 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.
- Optional: Swirl in the yogurt and top with pistachios just before serving.
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RECIPE SUBMITTED BY
I live in a booming town on the West Coast, close to a mountain range and the beach. My favorite cookbook is my mother's old Betty Crocker cookbook, because I have such fond memories of baking with her when I was younger.
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<b>Chef of the Day: Sept 5th, 2008</b>