Low-Fat Creamy Carrot soup

[Guest guest]

The creaminess of this soup is due to the potatoes, a trick you might

want

to use to reduce the fat in some of your favorite soup recipes.

 

Low-Fat Creamy Carrot Soup

 

1 Tbs (15 ml) olive oil

1 medium onion, chopped

1 lb (450 g) fresh carrots, peeled and cut into 1-inch (2 cm) pieces

1/2 lb (250 g) baking potato, peeled and diced

4 cups (1 L) chicken-style broth

1 cup (250 ml) soy milk

Salt to taste

A grating of fresh nutmeg

Chopped parsley to garnish

 

Heat the oil in a pot over moderate heat and saute the onions until

tender

but not brown, about 5 minutes. Add the carrots, potato, and

chicken0-style

broth and bring to a boil. Reduce the heat and simmer covered for 30

minutes. Carefully puree the soup in small batches in a food processor

or

electric blender. Season with salt and nutmeg. Serve hot or cold,

garnished with chopped parsley. Serves 4 to 6.