Creamy Carrot Soup (Low Fat)
"A "creamy" soup made with evaporated milk and rice. If you like it a bit spicier, add some cumin or garam masala."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (336.5 g)
- Calories 214
- Total Fat - 10.6 g
- Saturated Fat - 3.9 g
- Cholesterol - 18.4 mg
- Sodium - 291.6 mg
- Total Carbohydrate - 22.5 g
- Dietary Fiber - 2.6 g
- Sugars - 4.6 g
- Protein - 9.1 g
- Calcium - 202.7 mg
- Iron - 1.1 mg
- Vitamin C - 6.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil in large saucepan, add onions and garlic, and cook until tender, adding water if necessary, to prevent drying.
Step 2
Add carrots, broth, tomato paste and rice. Reduce heat to low, cover and cook until rice and carrots are tender, 30-40 minutes.
Step 3
Puree soup, in batches, in blender or food processor until smooth.
Step 4
Return to pan. Stir in milk, salt and pepper, and nutmeg. Reheat over medium heat, stirring until heated through.
Step 5
Ladle into bowls and garnish with dollop of plain nonfat yogurt, if desired.
Tips
No special items needed.