Vegetable Carrot Soup Recipe

Vegetable Carrot Soup Recipe photo by Taste of Home

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This blended soup is loaded with vegetables, so it's delicious as well as good for you. Plus, its special golden color adds a special touch to your table.

This recipe is:

Diabetic Friendly

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Vegetable Carrot Soup Recipe

Prep: 15 min. Cook: 40 min.

Yield: 4 Servings

15 40 55

Ingredients

3 cups thinly sliced carrots
1 cup chopped onion
2/3 cup chopped celery
1-1/2 cups diced peeled potatoes
1 garlic clove, minced
1/2 teaspoon sugar
2 teaspoons canola oil
4 cups reduced-sodium chicken broth
Dash ground nutmeg
Pepper to taste

Directions

In a Dutch oven or soup kettle over medium-low heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.
Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through. Yield: 4 servings.

Nutritional Analysis: One 1-1/2 cup serving equals 136 calories, 116 mg sodium, 0 cholesterol, 23 gm carbohydrate, 5 gm protein, 3 gm fat. Diabetic Exchanges: 2 vegetable, 1 starch, 1/2 fat.

Originally published as Creamy Carrot soup in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p92