Delicious-ness! (Cream of Carrot & Potato Soup)

The key factor to eating well is enjoying it! I've been having a lot of fun finding recipes online and tweaking them to make meals that are tasty and also fill our tummies. I need to up the ante on exercising, but I'm happy to report that I'm down about 4 pounds. I have more energy and I absolutely LOVE cooking! It's been a blast! See below for a great, super LOW FAT soup recipe...

Cream of Carrot & Potato Soup

 

Ingredients:  

• 2 cups baby carrots 
• 2 cups peeled, chopped potatoes
• 1 tbsp thyme
• 1 can fat free, less sodium chicken broth 
• 4 cloves of garlic (more or less if desired) 
• 1 tbsp all-purpose flour 
• 1 1/2 cups fat free milk 
• 1/2 cup water 
• 2 tsp butter 
• 1 tsp salt 
• 1/2 tsp grated lemon rind 
• Dash of ground nutmeg 
• 1 tsp pepper

Step One: In a large saucepan combine carrots, thyme, garlic and chicken broth; bring to a boil. Reduce heat and let simmer between 15-20 minutes. 

Carrots should be very tender. 

 

Step Two: Use a blender or food processor to blend carrot mixture; 

place in a bowl and set aside
 

Step Three: Place flour in bottom of large saucepan. Slowly add milk and whisk until blended. Add pureed carrot mixture and nutmeg; stir to combine. 

Bring to a boil; reduce heat and simmer 5 - 10 minutes.

 

Step Four: Peel and cut potatoes into small pieces; fill a saucepan with water and bring to a boil. Add potatoes to water and boil until very tender.

 

Step Five: Add potatoes, butter, salt, pepper, & lemon rind; stir and let simmer for 10 minutes. Serve with a dallop of non-fat or low-fat sour cream on top. 

You may add more thyme, salt or pepper as desired. 

If you like your soup spicy, add 1 1/2 tsp of cayenne pepper.

Calories: 180, Fat: 5 grams, Protein: 7.5 grams; Fiber: 1.5 grams

Bon Appetit!