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Cream Of Carrot Soup

Categories:
low fat, soups/stews

1 large onion; sliced
1 teaspoon canola oil
2 cups defatted chicken or vegetable stock
4 ounces carrots; sliced
1 large potato; cubed
1/2 teaspoon dried thyme
3/4 cup skim milk

In a 2-quart saucepan, sauté the onions in the oil until softened, about 5 minutes. Add the stock, carrots, potatoes and thyme. Simmer until tender, about 25 minutes. Puree in a food mill or blender. Stir in the milk. This recipe yields 4 servings. Nutritional Information Per Serving: Calories: 117; Fat: 1.8 grams (14% of calories); Cholesterol: 1 milligrams; Sodium: 51 milligrams; Fiber (grams) 2.8.


Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "01-14-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 72 Calories (kcal); 1g Total Fat; (16% calories from fat); 3g Protein; 13g Carbohydrate; 1mg Cholesterol; 35mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 2 Nutr. Assoc. : 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00



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