January 20, 2012

Culinary Conquests

creamy carrot soup during the week (recipe from Hungry Girl)


You will need:
4 cups chopped carrots
1 large onion, chopped
1 medium potato (about 7 oz.), peeled and cubed
2 cups fat-free chicken broth
1/4 tsp. salt, or more to taste
1/4 tsp. black pepper, or more to taste (I like less, much less.)
1/4 tsp. ground nutmeg
1 cup Unsweetened Original Almond Breeze

Bring a large nonstick pot to medium-high heat on the stove. Add carrots, onion, and potato. Cook and stir until tender, about 10 minutes.

Add broth and seasonings and bring to a boil. Reduce to a simmer and cook until veggies are soft, about 10 minutes. Remove from heat and let cool slightly.

Carefully transfer contents of the pot to a blender. Add Almond Breeze and puree until smooth. (Or if you're like me and can't find all of your blender parts, you can use other mixing aids like a Bullet and blend in shifts!)

If needed, return soup to the pot and bring to desired temperature on the stove.

PER SERVING (1/4th of recipe, about 1 1/4 cups): 125 calories, 1.25g fat, 582mg sodium, 26.5g carbs, 5.5g fiber, 8g sugars, 4g protein -- PointsPlus® value 3*. Makes 4 servings.

Friday night pizza special

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