Light Cream Of Carrot Soup

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A recipe i got from diabetes forecast, november 2007. A light, healthy way to enjoy a creamed" soup. Bon appetit!"!

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Steps

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Heat the oil in a large 8-quart soup pot over medium heat.

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Add the carrots , onions , and potatoes.

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Cook , stirring occasionally , until tender but not brown , about 25-30 minutes.

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Add broth , cinnamon stick , bay leaf , and thyme.

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Bring to a boil , reduce the heat , and simmer for 45 minutes.

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Remove the bay leaf and cinnamon stick.

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In a blender or food processor , puree the carrot mixture in batches.

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Return to the pot and warm over low heat.

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Add the nutmeg and salt and pepper to taste.

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Optional: swirl in the yogurt and top with pistachios just before serving.

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Ingredients

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canola oil, carrots, onions, potatoes, reduced-sodium fat-free chicken broth, cinnamon stick, bay leaf, dried thyme, ground nutmeg, salt, pepper, plain nonfat yogurt, pistachios