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Cream of Carrot Soup |
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Serves: 4 Print this RecipeServing size: 1 cup This smooth, tasty soup is great to serve for special luncheons. 2 tablespoons low-sodium chicken broth 3 tablespoons finely chopped shallots or onions 2 tablespoons flour 1 cup skim milk, scalded and hot 1 teaspoon cinnamon 1 cup cooked, pureed carrots 1 cup low-sodium chicken broth Fresh ground pepper 1. Heat the broth in a stockpot over medium heat. Add shallots and cook until they are limp. Sprinkle shallots with flour and cook 2-3 minutes. 2. Pour in the hot milk and cook until mixture thickens. Add remaining ingredients. Bring almost to a boil, stirring often. Add pepper to taste. EXCHANGES Starch 1 NUTRITION FACTS Calories 74(Calories from Fat 6) Total Fat 1 gram Saturated Fat 0 grams Cholesterol 1 milligram Sodium 86 milligrams Total Carbohydrate 13 grams Dietary Fiber 2 grams Sugars 6 grams Protein 4 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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