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Carrot Soup

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  • Carrot Soup

    This is one I could eat all by myself. In fact it makes a perfect lunch for two people (if they each have 2 bowls.

    Creamy Carrot Soup

    1 lb. carrots sliced (8 medium)
    1 medium onion, coursely chopped
    1 clove garlic, minced
    1 - 1.5 tsp. curry powder
    0.5 tsp dried thyme crushed
    1 bay leaf
    1 - 10.75 oz can chicken broth
    2 oz. Neufchatel cheese cubed
    1 C skim milk
    Plain yogurt

    In a 3-quart saucepan combine carrots, onion, garlic, curry, thyme, bay leaf and chicken broth. Bring to boiling. Reduce heat; cover and simmer 20 minutes or till the vegetables are tender. Remove bay leaf. In blender container process half the carrot mixture and half the Neufchatel; repeat with remaining carrot mixture and remaining Neufchatel. Return all pureed mixture to saucepan; add smik milk and heat through. Top each serving wiht about 1 tbsp plain yogurt, swirling with spoon. Makes 4 servings.

    Low fat but oh so delicious

  • #2
    Re: Carrot Soup

    Will it having some crony taste ?

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