Creamy Low-Calorie, Low-Fat Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 cups Swanson 99% Fat Free Chicken Broth4 cups raw carrots, chopped8 oz. Philadelphia Fat Free Cream Cheese1 teaspoon grated fresh ginger root1 tablespoon ground cinnamon1 teaspoon ground ginger12 sprigs fresh parsley to garnish
Chop carrots, grate ginger, and cut cream chees into cubes; set aside.
In a large stock pot, heat chicken broth to a simmer. Add chopped carrots and cook 15 minutes, or until carots are tender. Cool slightly, then transfer to a food processer. Process until carrots are finely chopped and well distributed. Return mixture to stock pot.
Over medium heat, bring soup back to a simmer. Add cream cheese cubes, stirring constantly until cheese is melted and well-distibuted. Sir in ginger root, cinnamon and nutmeg. Simmer over low heat for 15 minutes, stirring frequently.
Ladle 1-cup servings of soup into bowls and garnish with parsley sprigs.
Makes approximately 12 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user DOWN2SEXY.
In a large stock pot, heat chicken broth to a simmer. Add chopped carrots and cook 15 minutes, or until carots are tender. Cool slightly, then transfer to a food processer. Process until carrots are finely chopped and well distributed. Return mixture to stock pot.
Over medium heat, bring soup back to a simmer. Add cream cheese cubes, stirring constantly until cheese is melted and well-distibuted. Sir in ginger root, cinnamon and nutmeg. Simmer over low heat for 15 minutes, stirring frequently.
Ladle 1-cup servings of soup into bowls and garnish with parsley sprigs.
Makes approximately 12 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user DOWN2SEXY.
Nutritional Info Amount Per Serving
- Calories: 40.4
- Total Fat: 0.4 g
- Cholesterol: 5.0 mg
- Sodium: 463.5 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 1.6 g
- Protein: 4.1 g
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