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Cream Of Carrot Soup

Microwaverina's picture
  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)

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 486 Calories from Fat 82

% Daily Value*

Total Fat 9 g14.1%

Saturated Fat 2.3 g11.3%

Trans Fat 0 g

Cholesterol 13.7 mg4.6%

Sodium 690.7 mg28.8%

Total Carbohydrates 76 g25.2%

Dietary Fiber 4 g15.8%

Sugars 21.3 g

Protein 16 g32.3%

Vitamin A 384.2% Vitamin C 16.9%

Calcium 27.1% Iron 7.5%

*Based on a 2000 Calorie diet

Cream Of Carrot Soup Recipe