Cream of Carrot Soup with a Little Kick
This is a creamy carrot soup. It is very filling and filled with Beta Carotene and anti oxidents. This is as low fat as I could make this recipe and still keep it creamy and tasty.
This is my version of cream of carrot soup. I have made recipe as low fat as I could compromising on the taste. It is very sweet and creamy and yet has just a touch of a kick to it. This is a great soup to eat before a meal when you are dieting because it is very filling and the fiber will keep you from over eating at your meal. Carrots are a great source of Beta Carotene and Vitamin A.
Cream of Carrot Soup With A Kick
2 Cups of carrots chopped in to large pieces
1 medium onion peeled and quartered
1 1/2 cup skim milk
1 1/4 cup low fat, low sodium chicken broth
2 tablespoons reduced fat margarine
1/2 cup water
2 whole cloves
1 teaspoon cumin
1 pinch of cayenne pepper
2 tablespoons flour
1/2 cup whipping cream
Place the carrots, onions, milk, and chicken broth into a blender or food processor. Process just until it liquefies. If it is a little bit chunky that is OK.
Place the liquid in to a soup pan and add the margarine, the water, the cloves, the cumin, and the cayenne pepper. Bring to a simmer and then add in the flour and stir to make sure the flour gets distributed. If the soup appears to thin add a little more flour.
Add the cream and stir briskly and then immediately remove from the heat. Serve.
This recipe makes approximately 4 servings.
Note: This recipe is completely my own creation. Any likeness to any other recipe is purely coincidental.