Carrot Soup

Recipe Ingredients

10		Carrots - scraped
1/4 cup	49g / 1.7oz	Margarine
1 1/2 tablespoons	22ml	Sugar
1/2 cup	118ml	Water
3 tablespoons	45ml	Flour
1/3 teaspoon	1.7ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Nutmeg
3 cups	711ml	Skim milk
1 cup	237ml	Half-and-half

Recipe Instructions

Slice carrots. To saucepan, add two tablespoons margarine, carrots, sugar, 1/4 teaspoon salt and water. Simmer covered until carrots are tender.

In a separate saucepan, melt remaining margarine and stir in flour, 1/3 teaspoon salt, pepper, nutmeg and milk. Cook over moderately-high heat, stirring constantly until it thickens; set aside.

Add carrots and white sauce to a food processor and puree until smooth. Keep warm; add half-and-half to desired consistency.

This recipe yields 6 servings.

Nutritional Analysis Per Serving: Calories 250; Fat (grams) 13; Percent calories from fat 47; Percent polyunsaturated 11; Percent saturated 14; Percent monounsaturated 22; Cholesterol (milligrams) 17; Sodium (milligrams) 252; Protein (grams) 7; Carbohydrate (grams) 26; Fiber (grams) 4.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

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