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Recipe: Carrot Soup

This carrot soup is very low in fat and high on flavor. The recipe is quick and easy too.

Vegetable soups are not only delicious but an easy way to get kids to eat their vegetables.


Carrot Soup Recipe:

All you need:

½ cup chopped onion
1 clove of garlic, finely chopped
2 tablespoons margarine (I use “I Can’t Believe It’s Not Butter Light”)
1 pound of carrots, cleaned and sliced
3 cups low sodium fat free chicken broth
1 teaspoon finely chopped basil
Freshly ground black pepper, to taste
Salt, to taste
2 cups fat free (skim) milk
Chopped fresh parsley for garnish

All you need to do:

In a large pot melt margarine over medium high heat.

Add the onions and garlic. Cook until soft.

Add the carrots, broth, basil, salt and pepper and bring to a boil.

Reduce heat and simmer until carrots are tender.

Remove pot from heat.

Remove the vegetables and a little broth and blend in a blender until smooth. You may have to do this in batches, if you do, then put the first batch in a large measuring cup for easy pouring when you return it to the pot.

When all the vegetables have been pureed, return the mixture to the pot.

Add the milk, stirring to completely incorporate.

Heat the soup over low heat.

Adjust seasonings to taste.

Garnish with chopped fresh parsley.



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