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Carrot Soup With Cilantro And Chives

low fat, soups/stews

1 tablespoon olive oil
1 shallot; minced
1 1/2 teaspoon ground coriander
4 cups unsalted chicken broth
1 1/2 pounds carrots; peeled, sliced thin
1 cup skim milk
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives

Heat olive oil in a heavy saucepan. Add minced shallot and sprinkle with coriander. Sauté for 2 minutes, stirring continuously. Add the chicken broth and sliced carrots. Bring to a boil, reduce heat and simmer, covered, until carots are tender, about 30 minutes. Blend in batches in a food processor or blender until smooth. Return the carrot mixture to the saucepan, add the milk and heat through. Divide between 4 bowls. Garnish with cilantro and chives and serve. (May serve hot or cold.) This recipe yields 4 servings. Nutritional Analysis Per Serving: Calories 160; Fat (grams) 5; Percent calories from fat 27; Percent polyunsaturated 5; Percent saturated 5; Percent monounsaturated 17; Cholesterol (milligrams) trace; Sodium (milligrams) 225; Protein (grams) 9; Carbohydrate (grams) 20.

Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-06-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 121 Calories (kcal); 4g Total Fat; (27% calories from fat); 4g Protein; 19g Carbohydrate; 1mg Cholesterol; 85mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 4 vegetable and 1 fat. Weight Watcher points calculated at 4 Nutr. Assoc. : 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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