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Cream of Carrot Soup

6 (1 cup) servings


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


  1. In a sprayed, 4-qt saucepan, saut  carrot, onions and celery for 10 minutes.
  2. Add chicken broth and bring to a boil. Simmer for 20 minutes. Remove from heat and cool for 10 minutes.
  3. Using an immersion blender, electric blender or food processor, blend until smooth.
  4. Put back into saucepan. Stir in milk and cook until thoroughly heated, but do not boil.
  5. Serve hot.


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

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