Creamy Carrot Soup (Low Fat)

20m
Prep Time
40m
Cook Time
1h
Ready In

Recipe: #4001

January 11, 2012



"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

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.

1 Reviews

Becka

This was really good soup, I've never tryed carrot soup this is the first time but will not be the last. I made just a couple of adjustments, more garlic, another carrot (I had four in my fridge I want to use them all up) also some chili flakes for a little lift, we all loved this soup. Thanks Mikekey

5.0

review by:
(23 Oct 2013)

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