Creamy orange-carrot soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Margarine or butter |
| 1 | pounds | Carrots, scraped & thinly |
| Sliced | ||
| ⅔ | cup | Chopped onion |
| 2 | cups | Water |
| Salt to taste | ||
| ⅛ | teaspoon | Freshly ground black pepper |
| dash | Ground cloves | |
| ¾ | cup | Orange juice |
| ½ | cup | Plain nonfat yogurt |
Directions
In a saucepan, melt the butter, add the carrots & onion. Saute for about 5 minutes. Add water, salt & pepper. Bring to a boil, reduce heat, cover & simmer for 25 minutes or until carrots are tender. With a slotted spoon, transfer the vegetables to a blender or processor, add 1 cup of the cooking liquid & puree the vegetables. Return the puree to the remaining broth. Add the cloves & orange juice. Heat the soup until it begins to boil. In a bowl, combine the yogurt with ½ cup of the hot soup. Add the yogurt mixture to the pan, stirring well. Don't boil the soup after the yogurt has been added. Serve hot or cold. 6 servings.
Here is a low-fat carrot soup from Jane Brody's Good Food Gourmet book.
From: Vonlisa@... converted to MM by Donna Webster donna@... Submitted By DONNA WEBSTER <DONNA@...> On MON, 20 NOV 1995 115742 GMT
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