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CATEGORY CUISINE TAG YIELD
Low fat, Soups 1 Servings

INGREDIENTS

1 T Margarine or butter
1 lb Carrots, scraped & thinly
Sliced
2/3 c Chopped onion
2 c Water
Salt to taste
1/8 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 228
Calories From Fat: 104
Total Fat: 11.8g
Cholesterol: 1.7mg
Sodium: 400.3mg
Potassium: 539.1mg
Carbohydrates: 29.6g
Fiber: 2.3g
Sugar: 20.1g
Protein: 2.5g


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