Creamy Carrot Soup 2
|Course : Carrots
Source: Joan Lunden's Healthy Cooking (1996)
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.
106 cals, 20% CFF, 2 g fat; 406 mg sodium.