CRANBERRY CARROT SOUP

Cranberry Carrot Soup image

Provided by Florence Fabricant

Categories easy, soups and stews, appetizer

Time 40m

Yield Eight servings

Number Of Ingredients 9

Ingredients

2 pounds carrots
4 cups cranberries (about one pound)
5 cups water
1/3 cup sugar
1 teaspoon salt
Pinch of nutmeg
Juice of 1 lemon
Freshly ground black pepper
1 cup sour cream

Steps:

Peel and grate the carrots. Place them in a three to four quart saucepan with the cranberries and water. Simmer 20 minutes, until the cranberries and carrots are very tender.
Strain the mixture, reserving the liquid. Transfer the carrots and cranberries to a food processor and puree them. Return the carrots and cranberries to the saucepan, along with the reserved cooking liquid. Add the sugar, salt, nutmeg, lemon juice and pepper. Bring to a simmer.
Serve the soup hot, with a dollop of sour cream as a garnish on each portion.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 390 milligrams, Sugar 17 grams