Cream of Carrot Soup
6 (1 cup) servings
Ingredients

2 lbs carrots, peeled and coarsely chopped
1/2 cup chopped onion
1/2 cup chopped celery
Canola oil spray
2 1/2 cups low-sodium chicken broth
1 cup fat-free milk
Directions
- In a sprayed, 4-qt saucepan, saut carrot, onions and celery for 10 minutes.
- Add chicken broth and bring to a boil. Simmer for 20 minutes. Remove from heat and cool for 10 minutes.
- Using an immersion blender, electric blender or food processor, blend until smooth.
- Put back into saucepan. Stir in milk and cook until thoroughly heated, but do not boil.
- Serve hot.
Nutrition
Per serving
Total calories 105
Fat 2 g
Cholesterol 3 mg
Protein 4 g
Carbohydrate 20 g
Sodium 128 mg
Fiber 4 g
Calcium 104 mg