LIGHT CREAM OF CARROT SOUP

Light Cream of Carrot Soup image

A recipe I got from Diabetes Forecast, November 2007. A light, healthy way to enjoy a "creamed" soup. Bon appetit!

Provided by The Tiny Chef

Categories Vegetable

Time 1h25m

Yield 3/4 cup, 12 serving(s)

Number Of Ingredients 13

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Ingredients

1 tablespoon canola oil
2 lbs carrots, peeled and sliced into 1-inch pieces
2 medium onions, chopped
2 medium potatoes, peeled and cut into 1-inch cubes
8 cups reduced-sodium fat-free chicken broth
1 cinnamon stick
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup plain nonfat yogurt (optional)
1/4 cup chopped pistachios (optional)

Steps:

Heat the oil in a large 8-quart soup pot over medium heat. Add the carrots, onions, and potatoes. Cook, stirring occasionally, until tender but not brown, about 25-30 minutes.
Add broth, cinnamon stick, bay leaf, and thyme. Bring to a boil, reduce the heat, and simmer for 45 minutes. Remove the bay leaf and cinnamon stick.
In a blender or food processor, puree the carrot mixture in batches. Return to the pot and warm over low heat. Add the nutmeg and salt and pepper to taste.
Optional: Swirl in the yogurt and top with pistachios just before serving.

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