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Cream Of Carrot Soup

Microwaverina's picture
Ingredients
  Minced onions 1⁄4 Cup (4 tbs)
  Minced celery 1 Tablespoon
  Margarine/Butter 1 Teaspoon
  Thinly sliced carrots 3⁄4 Cup (12 tbs)
  Garlic 1⁄2 Clove (2.5 gm), minced
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Low fat milk 1⁄2 Cup (8 tbs)
  Maple syrup 1⁄2 Teaspoon
  Ground cinnamon 1 Pinch
  Grated nutmeg 1 Pinch
  Nonfat yogurt 2 Tablespoon (For Garnish)
Directions

In a 1 1/2-quart casserole, combine the onions, celery, and margarine or butter.
Microwave on high for 1 minute, or until the margarine or butter is melted.
Stir in the carrots and garlic.
Cover with wax paper and microwave on high for 3 minutes, or until the carrots are crisp-tender.
Transfer to a blender with 1/2 cup of the stock.
Process on medium speed until smooth.
Return to the casserole.
Add the milk, maple syrup, cinnamon, nutmeg, and the remaining 1 cup stock.
Cover with a lid and microwave on high for 3 to 4 minutes, or until heated through.
Ladle into bowls and serve garnished with the yogurt.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Carrot

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