Cream of Carrot Soup
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Carrots||8 Medium, scraped and sliced|
|Onions||3 Medium, chopped|
|Hot chicken broth/Hot chicken stock||4 Cup (64 tbs)|
|Plain yogurt||8 Ounce (1 Container)|
|Light cream||1⁄2 Cup (8 tbs)|
|Chopped fresh chives/2 tablespoons freeze-dried chives||1⁄4 Cup (4 tbs)|
Melt butter in a large frying pan; saute carrots and onion until onion is tender.
Add chicken broth, cover and simmer 1 hour.
Puree mixture in blender; pour into a 2-quart saucepan.
Add yogurt and cream; stir until smooth.
Keep on low heat until ready to serve; do not boil.
Serve garnished with chives.
Calories 347 Calories from Fat 202
% Daily Value*
Total Fat 23 g35.4%
Saturated Fat 14.3 g71.6%
Trans Fat 0 g
Cholesterol 70.9 mg23.6%
Sodium 731.5 mg30.5%
Total Carbohydrates 31 g10.3%
Dietary Fiber 6.1 g24.5%
Sugars 16.1 g
Protein 7 g13.5%
Vitamin A 425.2% Vitamin C 35.5%
Calcium 17.2% Iron 4.4%
*Based on a 2000 Calorie diet