Creamy Carrot Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 Servings
- 1 cup milk
- 1 large bay leaf
- Carbohydrate 16 g(5%)
- Cholesterol 3 mg(1%)
- Fat 2 g(3%)
- Fiber 3 g(14%)
- Protein 5 g(11%)
- Saturated Fat 1 g(4%)
- Sodium 99 mg(4%)
- Calories 96
Preparation Combine carrots, broth, onion, thyme, bay leaf and allspice in large pot and bring to boil. Reduce heat, cover and simmer until carrots are tender, about 15 minutes. Remove bay leaf. Working in batches, puree soup in blender until smooth, adding some of beans with each batch. Return soup to same pot; add milk. Stir over low heat until heated through. Season with salt and pepper and serve.
Preparation Combine carrots, broth, onion, thyme, bay leaf and allspice in large pot and bring to boil. Reduce heat, cover and simmer until carrots are tender, about 15 minutes. Remove bay leaf. Working in batches, puree soup in blender until smooth, adding some of beans with each batch. Return soup to same pot; add milk. Stir over low heat until heated through. Season with salt and pepper and serve.
