Carrot soup
This nourishing soup may be served either hot or chilled.
Nutrition Facts
Serving Size: About 1 1/2 cups
Calories: 124
Serving size
About 1 1/2 cups
Calories
124
Monounsaturated fat
Trace
Saturated fat
Trace
Total fat
Trace
Sodium
140 mg
Cholesterol
3 mg
Dietary fiber
3 g
Protein
7 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 6)
- 10 carrots, scraped and sliced
- 1 1/2 tablespoons sugar
- 2 cups water
- 3 tablespoons all-purpose (plain) flour
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 4 cups fat-free milk
- 2 tablespoons chopped fresh parsley
Directions
In a large saucepan, heat the carrots, sugar and water. Cover and simmer until the carrots are tender, about 20 minutes. Drain the carrots, reserving some of the liquid. Set aside.
In a separate saucepan over medium-high heat, whisk together flour, pepper, nutmeg and milk. Cook, stirring constantly, until the white sauce thickens.
In a blender or food processor, add the cooked carrots and white sauce. Puree until smooth. Add reserved liquid to desired consistency. Ladle into separate bowls and garnish each with 1 teaspoon parsley. Serve immediately.
