Subject: Low-Fat Creamy Carrot Soup
From: Unicorn (unicorn@indenial.com)
Date: Thu Jul 20 2000 - 21:27:29 EDT
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F O O D F U N N Y
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Here's a true food funny from Kenya, East Africa, thanks to reader
Nasim Dave:
When my daughter Qwanza was 4 years old, we were invited for a tea
party. On arrival and after a swim, she asked her father if there was
also going to be a "Sprite" party?
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T O D A Y ' S R E C I P E
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The creaminess of this soup is due to the potatoes, a trick you might
want to use to reduce the fat in some of your favorite soup recipes.
Low-Fat Creamy Carrot Soup
1 Tbs (15 ml) olive oil
1 medium onion, chopped
1 lb (450 g) fresh carrots, peeled and cut into 1-inch (2 cm) pieces
1/2 lb (250 g) baking potato, peeled and diced
4 cups (1 L) canned or fresh chicken broth
1 cup (250 ml) non-fat milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Chopped parsley to garnish
Heat the oil in a pot over moderate heat and saute the onions until
tender but not brown, about 5 minutes. Add the carrots, potato, and
chicken broth and bring to a boil. Reduce the heat and simmer covered
for 30 minutes. Carefully puree the soup in small batches in a food
processor or electric blender. Season with salt, pepper, and nutmeg.
Serve hot or cold, garnished with chopped parsley. Serves 4 to 6.
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