| 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
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