H3 Recipe: Carrot Soup

 



INGREDIENTS:

1 teaspoon Olive Oil

2 cups Carrots, peeled, and diced

2 cups Onion, diced

1 tablespoon Garlic, minced

1 tablespoon Thyme, dried

1/2 teaspoon Crushed red pepper flakes

3 cups Water

1/2 cup Skim milk

1/4 cup Orange juice concentrate

1/4 teaspoon Salt

PREPERATION:

• Heat a large pot over medium-high heat.  Heat olive oil in pot.


• Sautee the carrots, onions and garlic cloves in the pan; stir often.


• Add the thyme and crushed red pepper flakes.


• Once the onions are mostly translucent, add the vegetable stock and bring to a boil.


• Reduce to a simmer and cook until the carrots can be mashed easily with a fork.


• Cool slightly, and transfer to a blender.  Add the skim-milk, orange juice concentrate and salt.  Blend until smooth and creamy. Serve warm.

Number of Servings: 8-10

Serving Size: ½ cup

Calories: 50

Fat: 1.5 grams