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.