Carrot SoupSubmitted by: EASTCOASTGIRL*
2 pound bag baby carrots
3-14 ounce cans low-sodium chicken broth
1 cup reduced fat sour cream
1 teaspoon fresh chopped or dried chives
When carrots are soft, remove from heat. Pour carrots and broth into blender. Puree.
Let cool 15-20 minutes. Stir in sour cream, a little at a time until smooth.
Garnish with fresh chives. Serve.
Makes about 5 1-cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user EASTCOASTGIRL*.