Creamy Carrot Soup 2

Course : Carrots
Serves: 6
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1 cup chopped onion
2 small garlic cloves -- minced
2 teaspoons vegetable oil -- or unsalted butter
3 cups lowfat chicken broth -- low salt
6 medium carrots -- thinly sliced
2 medium parsnips -- thinly sliced
1/2 teaspoon dried thyme
1 tablespoon fresh lemon juice
1 tablespoon tomato paste -- or v8
4 drops hot sauce
1/4 cup nonfat plain yogurt
1 cup water -- or more as needed
1 teaspoon salt and pepper -- to taste
---for optional garnish:
1 teaspoon chopped fresh dill
1 medium lemon slices

Preparation / Directions:

In a saucepan, cook the onion and the garlic in the oil over moderately low heat for 5 minutes or until the onions are softened. Add the broth, carrots, parsnips, and thyme; bring to a boil; and simmer for 30 minutes or until the vegetables are very tender.

Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add the remaining ingredients, salt and pepper, to taste, and enough water to achieve the desired consistency, and blend the mixture.

Serve hot or chilled. Garnish each portion with dill and lemon slices.


Nutritional Information:

106 cals, 20% CFF, 2 g fat; 406 mg sodium.

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