Cream Of Carrot Soup Recipe
Summary
Ingredients
| Onions | 1/4 Cup (16 tbs), minced | |
| Celery | 1 Tablespoon, minced | |
| Butter/Margarine | 1 Teaspoon | |
| Carrots | 3/4 Cup (16 tbs), thinly sliced | |
| Garlic | 1/2 Clove (5gm), minced | |
| Chicken stock | 1 1/2 Cup (16 tbs) | |
| Milk fat | 1/2 Cup (16 tbs) | |
| Maple syrup | 1/2 Teaspoon | |
| Pinch of ground cinnamon | ||
| Pinch of grated nutmeg | ||
| Nonfat yogurt | 2 Tablespoon, garnish | |
Directions
In a 1 1/2-quart casserole, combine the onions, celery, and margarine or butter.
Microwave on high for 1 minute, or until the margarine or butter is melted.
Stir in the carrots and garlic.
Cover with wax paper and microwave on high for 3 minutes, or until the carrots are crisp-tender.
Transfer to a blender with 1/2 cup of the stock.
Process on medium speed until smooth.
Return to the casserole.
Add the milk, maple syrup, cinnamon, nutmeg, and the remaining 1 cup stock.
Cover with a lid and microwave on high for 3 to 4 minutes, or until heated through.
Ladle into bowls and serve garnished with the yogurt.
Microwave on high for 1 minute, or until the margarine or butter is melted.
Stir in the carrots and garlic.
Cover with wax paper and microwave on high for 3 minutes, or until the carrots are crisp-tender.
Transfer to a blender with 1/2 cup of the stock.
Process on medium speed until smooth.
Return to the casserole.
Add the milk, maple syrup, cinnamon, nutmeg, and the remaining 1 cup stock.
Cover with a lid and microwave on high for 3 to 4 minutes, or until heated through.
Ladle into bowls and serve garnished with the yogurt.
Chef
