Carrot soup
Updated: 2020-05-28
This nourishing soup may be served either hot or chilled.
Serves 6
- 10 carrots, scraped and sliced
- 1 1/2 tablespoons sugar
- 2 cups water
- 3 tablespoons all-purpose (plain) flour
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 4 cups fat-free milk
- 2 tablespoons chopped fresh parsley
In a large saucepan, heat the carrots, sugar and water. Cover and simmer until the carrots are tender, about 20 minutes. Drain the carrots, reserving some of the liquid. Set aside.
In a separate saucepan over medium-high heat, whisk together flour, pepper, nutmeg and milk. Cook, stirring constantly, until the white sauce thickens.
In a blender or food processor, add the cooked carrots and white sauce. Puree until smooth. Add reserved liquid to desired consistency. Ladle into separate bowls and garnish each with 1 teaspoon parsley. Serve immediately.
Nutritional analysis per serving
Calories: 124
Total carbohydrate: 24 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 7 g
Saturated fat:
Serving size: About 1 1/2 cups
Sodium:
Total fat: Trace