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Light Cream of Carrot Soup

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“A recipe I got from Diabetes Forecast, November 2007. A light, healthy way to enjoy a "creamed" soup. Bon appetit!”
READY IN:
1hr 25mins
SERVES:
12
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  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. 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. 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. Optional: Swirl in the yogurt and top with pistachios just before serving.

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