A well-made carrot soup is delicious and so simple you can prepare it any night of the week. I add some honey in case the carrots aren’t that sweet, but taste and judge for yourself. The evaporated milk gives the texture of cream without the excess fat and calories.
1. Spray a non-stick skillet with cooking oil, add the vegetable oil and place over medium heat. Sauté the garlic and onion until softened, approximately 5 minutes. Add the carrots, stock and potatoes; cover and simmer for 25 minutes.
2. Transfer to a food processor and purée until smooth, working in batches if necessary.
3. Return to the saucepan and stir in the milk, honey, nutmeg and dill. Serve immediately.
2 tsp vegetable oil
2 tsp crushed fresh garlic
1 cup chopped onion
6 to 8 medium carrots, peeled and thinly sliced
3 1/2 cups chicken stock
1 cup peeled diced potatoes
1/3 cup 2 percent evaporated milk
2 Tbsp honey
pinch of ground nutmeg
1/4 cup chopped fresh dill
Nutritional Analysis per Serving
Saturated Fat 0.6 g
Carbohydrates 12 g
Cholesterol 2 mg
Sodium 220 mg
Prep Time: 15 minutes
Cook Time: 30 minutes
Make Ahead: Prepare up to 2 days in advance and refrigerate. Reheat over low heat, adding more stock if too thick.