Light Cream Of Carrot Soup

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• 1 tablespoon canola oil
• 2 lbs carrots, peeled and sliced into 1-inch pieces
• 2 medium onions, chopped
• 2 medium potatoes, peeled and cut into 1-inch cubes
• 8 cups reduced-sodium fat-free chicken broth
• 1 cinnamon stick
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup plain nonfat yogurt (optional)
• 1/4 cup chopped pistachios (optional)

Recipe

• 1 heat the oil in a large 8-quart soup pot over medium heat. add the carrots, onions, and potatoes. cook, stirring occasionally, until tender but not brown, about 25-30 minutes.
• 2 add broth, cinnamon stick, bay leaf, and thyme. bring to a boil, reduce the heat, and simmer for 45 minutes. remove the bay leaf and cinnamon stick.
• 3 in a blender or food processor, puree the carrot mixture in batches. return to the pot and warm over low heat. add the nutmeg and salt and pepper to taste.
• 4 optional: swirl in the yogurt and top with pistachios just before serving.