Cream of Carrot Soup - 2 Ww Points

"This is incredibly smooth and creamy. The secret ingredient is (believe it or not) non-dairy liquid creamer. I had a version of this at a restaurant. I asked them for the recipe, and they gave me a list of ingredients, so this is my re-creation based on those ingredients."
 
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photo by Annacia photo by Annacia
photo by Annacia
Ready In:
1hr
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Simmer carrots, potatoes, and onions in enough water to just cover veges for 45 minutes, until soft.
  • Using a food processor, blender, or Stick blender (my choice), puree ingredients together.
  • Return back to soup pot and add seasonings, butter and creamer.
  • Warm over low heat until hot.

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Reviews

  1. we enjoyed this but found the amount of liquid was a little too much. i would make it again as it was a good soup, just reduce the water to five cups. i didn't add the sugar as the carrots were really sweet anyway. i also cut down the amount of creamer and found it enough. thanks Kelbel.
     
  2. WOW, you would never know that this is low fat!! it's thick and creamy and wonderful. I lightened it a bit more by using fat free evaporated milk (it's my best kitchen friend!) in place of the creamer and a bit of Molly McButter in place of the butter. Also I used a smaller amount of water, really just enough to cover the veggies. I will use a bit less white pepper next time I make this as I felt it came through a bit strong and over powered the cinnamon and nutmeg. Truly, nobody would believe that it's only 167 calories. I love it.
     
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