| Honey Carrot Soup
1 pound of carrots, peeled and thinly sliced*
1 onion, chopped
2 cups of reduced-sodium chicken broth
1/4 cup of honey
1 cup of 2% low-fat milk
Ground nutmeg
Minced chives |
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Place carrots, onion and chicken broth in large saucepan. Cover and simmer over medium heat about 15 minutes or until carrots are tender. Transfer mixture to blender or processor; blend until smooth. Return to saucepan. Add honey and milk. Return to simmer. Serve hot sprinkled with nutmeg. Garnish with chives. May be served chilled, if desired.
*Substitute 1 (20-ounce) package of frozen sliced carrots, if desired
Source: The National Honey Board
Per Serving (excluding unknown items): 164 Calories; 3g Fat (12.2% calories from fat); 9g Protein; 34g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 87mg Sodium. Exchanges: 1/2 Lean Meat; 2 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.
NOTES : *Substitute 1 (20-ounce) package of frozen sliced carrots, if desired
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