Carrot Soup

Name: Carrot Soup
Ingredients: 2 tablespoons butter; 1 medium onion, chopped; 1 garlic clove; 3 cups fat-free low-sodium chicken broth (or vegetable broth if you prefer); 4 -5 cups carrots, chopped; 1 medium potato, chopped; 14-12 cup fat-free half-and-half; salt; pepper

9 ingredients

14 steps

Ingredients

2 tablespoons butter
1 medium onion, chopped
1 garlic clove
3 cups fat-free low-sodium chicken broth (or vegetable broth if you prefer)
4 -5 cups carrots, chopped
1 medium potato, chopped
14-12 cup fat-free half-and-half
salt
pepper

Directions

1

In a large saucepan, slowly saute onion and garlic in butter until the onions turn translucent and begin to brown.
2

Be careful not to burn the garlic.
3

Add chicken broth and bring to a boil.
4

Add carrots and potato to pot and simmer until tender.
5

Remove from heat and let cool slightly.
6

Puree soup (vegetables and broth) in a blender or food processor until smooth.
7

This may require multiple batches - though I can fit the whole thing in my blender at once.
8

Return soup to pan.
9

Add fat free half and half until you have the desired consistency.
10

I like my soup very thick so I don't use too much half and half.
11

Of course, if you like you can certainly go the more decadent route and use full fat half and half.
12

Salt and pepper to taste.
13

Don't be afraid of the salt - it can really make or break a soup!
14

Makes 2-3 entree sized servings.