Light Cream of Carrot Soup

Name: Light Cream of Carrot Soup
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 3/4 cup, 12 serving(s)
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)

Submitted by The Tiny Chef

"A recipe I got from Diabetes Forecast, November 2007. A light, healthy way to enjoy a "creamed" soup. Bon appetit!"

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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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Reviews

Great soup! The spices made it especially interesting. The addition of the chopped pistachios made a nice contrast to the creaminess of the soup. We'll be making this one again. Thanks Tiny Chef!

Acerast

RECIPE SUBMITTED BY

The Tiny Chef

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. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"><img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group09okra.jpg><img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap3/group06grape.jpg> <b>Chef of the Day: Sept 5th, 2008</b>

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