Flemish Carrot Soup
- Number of Servings: 6
Ingredients
Ingredients:Onions, raw, 1 cup, chopped (or 1 leek and 1 small onion sliced)Butter, unsalted, 2 tbspCarrots, raw, 4 cup, 1-1 1/2" slicesCollege Inn Chicken Broth - 99% Fat Free, 1 cup Water, tap, 4 cup (8 fl oz)Potato, raw, 1 large (3" to 4-1/4" dia.), cubedThyme, fresh, 2 tspBay Leaf, 1Salt and pepper to tasteMilk, 1%, 1 cup
Place the butter in the bottom of a heavy bottomed stock pot. Add the leeks and onions. Cook until soft, but not brown.
Add the carrots, broth, water, potato and herbs. Simmer covered until the vegetables are fork tender. (About 30 minutes or so.)
Remove from heat and puree in small batches in a blender or food processor, or use an immersion mixer. When soup is smooth, return to the pot and stir the milk. Reheat if necessary. Serve hot, garnished with sprigs of thyme or parsley.
Serving Size: makes 6-8 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SUETIGGER69.
Add the carrots, broth, water, potato and herbs. Simmer covered until the vegetables are fork tender. (About 30 minutes or so.)
Remove from heat and puree in small batches in a blender or food processor, or use an immersion mixer. When soup is smooth, return to the pot and stir the milk. Reheat if necessary. Serve hot, garnished with sprigs of thyme or parsley.
Serving Size: makes 6-8 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SUETIGGER69.
Nutritional Info Amount Per Serving
- Calories: 146.8
- Total Fat: 4.7 g
- Cholesterol: 12.4 mg
- Sodium: 237.3 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 4.2 g
- Protein: 3.9 g
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