Creamy Carrot Soup

Category Finalist: Starters and Drinks. "I prepared this soup for my parents, who watch my daughter one afternoon a week. They absolutely loved its velvety sweetness. Garnish with shredded carrot and fresh mint." —Lisa Richardson, Glendale, Calif.

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

• 1  tablespoon  extra-virgin olive oil
• 1 3/4  cups  chopped Vidalia or other sweet onion
• 2  pounds  carrots, cut into 1/2-inch pieces
• 1  teaspoon  fine sea salt
• 1/2  teaspoon  freshly ground black pepper
• Dash of ground ginger
• 2  cups  water
• 2  cups  fat-free, less-sodium chicken broth
• 2  tablespoons  heavy cream, divided

Preparation

1. Heat oil in a large Dutch oven over medium heat. Add onion and carrots to pan; cook 10 minutes, stirring frequently. Stir in salt, pepper, and ginger.

2. Add 2 cups water and broth to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrots are tender. Remove from heat; cool.

3. Place half of carrot mixture and 1 tablespoon cream in a food processor or blender; process 20 seconds or until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining carrot mixture and 1 tablespoon cream. Return mixture to pan; cook over medium heat until thoroughly heated.

Nutritional Information

Calories:

180

Fat:

6.9g (sat 2.3g,mono 3.3g,poly 0.9g)

Protein:

3.6g

Carbohydrate:

28.7g

Fiber:

7.6g

Cholesterol:

10mg

Iron:

0.9mg

Sodium:

963mg

Calcium:

97mg