Yield: 4 servings   Cook/Prep: 40 minutes

Everyone loves this soup, including my very picky eater.  Easy to make and very creamy.  If I want to increase the carbohydrates I serve with a baguette.  I usually serve a glass of milk with dinner.  So the kids pour some of the milk into the soup to cool it off.

1 tablespoon olive oil

1 3/4 cups chopped Vidalia or other sweet onion

2 pounds carrots, cut into 1/2- inch pieces

1 teaspoon sea salt

1/2 teaspoon black pepper

Dash of ground ginger

2 cups water

2 cups chicken broth

2 tablespoons heavy cream, divided

1) Heat oil in a large dutch oven over medium heat. Add onion and carrots to pan; cook 10 minutes, stirring frequently. Stir in salt, pepper, and ginger.

2) Add 2 cups water and broth to pan; bring to boil. Cover, reduce heat, and simmer 25 minutes or until carrots are tender. Remove from heat; cool.

3) Place half of carrot mixture and 1  tablespoon cream in a food processor or blender; process 20 seconds or until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining carrot mixture and 1 tablespoon cream. Return mixture to pan, and cook over medium heat until thoroughly heated.

 

1 1/2 cups=

Fat 6.9g           Carbohydrates 28.7g

Protein 3.6g      Fiber 7.6g

Cooking Light Annual Recipes 2010 page 59