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Any easy recipe that gets people to eat the unexpected and nutritious is a blessing.  You'll be surprised at the tastiness of this dish.


Carrot Soup

6 medium carrots or 4 large ones
1 medium onion, chopped
3 cups
chicken broth (or water)
1 Tbsp. healthy margarine or butter
1 cup skim or reduced fat milk
1/2 tsp salt
pinch allspice
pinch nutmeg

Toppings (optional):
2 Tbsp. lite sour cream
2 Tbsp. plain fat-free yogurt
more nutmeg
black pepper
dried or fresh chopped dill,  parsley or thyme

Scrape or scrub well and chop or slice the carrots.  Place in a saucepan with chopped onion and chicken broth.  Bring to a boil, then cover and turn low for about 15 to 20 minutes until carrots are tender. 

Puree carrots, onion and margarine or butter until smooth.  Add milk, salt,  nutmeg and allspice to chicken broth and carrots, stirring until blended.  Return to heat on simmer until ready to serve.  Check for salt and add more if needed.

Presentation: Beat together the sour cream and yogurt with a fork.  Pour soup into bowls.   Drizzle with sour cream mixture and sprinkle with whatever of the optional seasoning you prefer.

This recipe is a filling first course before the main meal is served, as a luncheon dish, or great with toast or crispy bread as a quick and simple meal.

The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201

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