Creamy Lo-Fat Carrot Soup

Tell Us About It

I got this recipe at a Farmer's Market in New York City several years ago. It's thick and creamy without using cream or milk. It also can be jazzed up if you like with herbs, but I like it nice and smooth and bland, great comfort food.

Ingredients

2 teaspoons vegetable oil	1 cup onion, coarsely chopped	2 cups leeks, cleaned and chopped
1 lb carrots, pared and chopped	3 cans low salt chicken broth - 3 11 3/4 oz. cans or a large 32 oz. can	1/2 teaspoon pepper

Directions

Sauté onions and leeks in vegetable oil for about 5 minutes. Add carrots, chicken broth and pepper. Bring to a boil, lower heat, cover and simmer till carrots are tender, about 20 minutes. Puree soup right in the saucepan using a hand held blender. If you don't have one, cool the soup, and pour in batches into a blender and purée. Reheat soup to serve. Makes 6 servings 89 calories a serving.

Comments

Making a quilt for my new grandson. It features a large cartoon doggie pattern fabric. There are large blocks of the doggie pattern alternating with a dog house block with cut outs of the dogs in front. Very cute and colorful.

Name: May Sisk
State Country: New Jersey, U.S.

Fav Place: Macaroni Grill
Fav Dish: Potato and Egg Fritta with slices of Jersey Tomatoes on the side
Date: April 04, 2001

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