Slightly adapted from Holiday and Special Occasion Meal Plans for Diabetes, by Wayne Godwin, A.A.C., and John Pantel, M.S., R.D.N.
1/2 tablespoon olive oil
1/4 cup chopped shallots or onions
2 cups carrot juice
1-1/2 pounds peeled carrots, sliced thin
2 cups low sodium chicken broth
10 teaspoons light sour cream
2 tablespoons chopped chives
In a sauce pan large enough to hold all of the ingredients sate the shallots in the olive oil over medium heat until softened, about 5 minutes. Add the carrot juice and broth, bring to a boil, then reduce the heat and simmer for 30 minutes.
Using an immersion blender, process until smooth. Serve each portion with a teaspoon of sour cream and a garnish of chives.
Makes 8 cups.