Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
5 lbs carrots (peeled and cut about the size of baby carrots)3 large onions diced6 Tbsp butter1 c white flour1 gal chicken broth2 tsp garlic salt1 tsp black pepper2 c skim milk6 tsp fat free sour cream
Peel and cut up the carrots into small pieces (about the size of baby carrots will do) and dice the onions. Saute the onion and carrots in the butter in an 8 qt pot until the onions are translucent. Add the flour and cook a few more min. Slowly add half the broth mixing in a little at a time to keep the flour from clumping. Add the garlic salt and cook until carrots are tender enough to spear with a fork. Working in 2 - 3 batches use your blender to puree the hot soup. Put the soup back into the pot and add the rest of the broth and the pepper. In a bowl stir the sour cream into the milk so it dissolves easily and then pour that into the soup as well. Simmer until it's as thick as you like and serve. Makes 14 generous 2-c servings so I like to feed it to my family for dinner and freeze the remainder in 2 c portions for a quick, healthy meal for later.
Number of Servings: 14
Recipe submitted by SparkPeople user RJGELDMACHER.
Number of Servings: 14
Recipe submitted by SparkPeople user RJGELDMACHER.
Nutritional Info Amount Per Serving
- Calories: 183.8
- Total Fat: 6.0 g
- Cholesterol: 19.8 mg
- Sodium: 1,514.9 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 5.4 g
- Protein: 5.5 g
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