| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Low fat, Soups | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Margarine or butter |
| 1 | lb | Carrots, scraped & thinly |
| Sliced | ||
| 2/3 | c | Chopped onion |
| 2 | c | Water |
| Salt to taste | ||
| 1/8 | ts | Freshly ground black pepper |
| ds | Ground cloves | |
| 3/4 | c | Orange juice |
| 1/2 | c | Plain nonfat yogurt |
INSTRUCTIONS
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 1/2 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@aol.com converted to MM by Donna Webster donna@webster.demon.co.uk Submitted By DONNA WEBSTER <DONNA@WEBSTER.DEMON.CO.UK> On MON, 20 NOV 1995 115742 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”