|
|
Honey Carrot Soup
1 pound of carrots, peeled and thinly sliced*
1 onion, chopped
2 cups of reduced-sodium chicken broth
1/4 cup of honey
1 cup of 2% low-fat milk
Ground nutmeg
Minced chives
Place carrots, onion and chicken broth in large saucepan. Cover and simmer over medium heat about 15 minutes or until carrots are tender. Transfer mixture to blender or processor; blend until smooth. Return to saucepan. Add honey and milk. Return to simmer. Serve hot sprinkled with nutmeg. Garnish with chives. May be served chilled, if desired.
*Substitute 1 (20-ounce) package of frozen sliced carrots, if desired
Source: The National Honey Board
Per Serving (excluding unknown items): 164 Calories; 3g Fat (12.2% calories from fat); 9g Protein; 34g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 87mg Sodium. Exchanges: 1/2 Lean Meat; 2 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.
NOTES : *Substitute 1 (20-ounce) package of frozen sliced
carrots, if desire
|
- 