Creamy Carrot Soup

What a wonderful veggie the carrot is! I have found in the Davlicious test kitchen that carrots adapt to both vegetable and potato or squash preparations. This recipe incorporates the texture of a cream of potato soup with the delicate seasoning of vegetable soup and a character that’s all carrot! I’ve had it as a warm winter soup and chilled in the summer and it’s spectacular both ways!


Creamy Carrot Soup

Ingredients:
1 medium onion, diced
1 TBS olive oil
2 tsp dried basil
1 can chicken broth (vegetable broth can be substituted)
2 cups baby carrots or carrot chunks
3/4 cup skim or low-fat milk
ground black and white pepper to taste

In a sauce pan on medium-high heat, sauté onions in olive oil until soft. Mix in basil and stir until fragrant. Add chicken broth and carrots. Bring to a boil and reduce heat to medium-low. Cover and let cook until carrots are very soft.

Uncover, remove from heat and allow to cool until steam is no longer rising when stirred. Put contents of whole pan into a blender and mill until all of the carrots are ground. Slowly blend in milk.

Return to stove on low heat, stirring constantly. Garnish with basil sprinkled on top and serve with a Hawaiian roll.

Makes 2 servings, About 250 calories, with one roll

Originally posted at The Chronicles of Nani May 2008