Creamy Carrot Soup


  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped
  • 1 (15-ounce) can white beans, drained and rinsed
  • 1 pound carrots, peeled and cut in thin slices
  • 3 cups nonfat chicken broth
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup 1 percent fat buttermilk
  1. Heat the oil in a saucepan. Add onion and cook 2 minutes, or until soft. Add beans, carrots, broth, nutmeg and coriander; bring to a boil. Reduce to simmer, cover and cook 10 minutes, or until carrots are verytender.
  2. Using an immersion blender, food processor or regular blender, puree the soup. Transfer soup back to the saucepan, if necessary, and stir in salt, pepper and buttermilk. Adjust seasoning. (If soup is too thick, thin it with a little more broth or water, not buttermilk; the flavor will be too sour)



Share & Print

0 0 100 0

No Comments

Leave a Reply