Carrot Soup

Categories:
low fat, soups/stews

10 carrots; scraped
1/4 cup margarine
1 1/2 tablespoons sugar
1/2 cup water
3 tablespoons flour
1/3 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon nutmeg
3 cups skim milk
1 cup half-and-half

Slice carrots. To saucepan, add two tablespoons margarine, carrots, sugar, 1/4 teaspoon salt and water. Simmer covered until carrots are tender. In a separate saucepan, melt remaining margarine and stir in flour, 1/3 teaspoon salt, pepper, nutmeg and milk. Cook over moderately-high heat, stirring constantly until it thickens; set aside. Add carrots and white sauce to a food processor and puree until smooth. Keep warm; add half-and-half to desired consistency. This recipe yields 6 servings. Nutritional Analysis Per Serving: Calories 250; Fat (grams) 13; Percent calories from fat 47; Percent polyunsaturated 11; Percent saturated 14; Percent monounsaturated 22; Cholesterol (milligrams) 17; Sodium (milligrams) 252; Protein (grams) 7; Carbohydrate (grams) 26; Fiber (grams) 4.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-06-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 189 Calories (kcal); 8g Total Fat; (37% calories from fat); 6g Protein; 24g Carbohydrate; 2mg Cholesterol; 313mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 1 starch, 2 vegetables, 2 fat servings. Weight Watcher points calculated at 5 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 6 servings

Preparation Time: 0:00

[an error occurred while processing this directive]since Jan 15, 2009