Dinner Tonight: Carrot Soup

6/20/2014
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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.

 

Carrot Soup

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.