Creamy Carrot Soup (pdf for printing)
Creamy Carrot Soup
Makes about 6 1-cup servings
So simple and so good!
4 large carrots
1 1/2 cups water
1 1/2 cups plain rice milk 1/8 teaspoon salt
Scrub carrots, cut them into chunks, and place them in a medium saucepan with the water. Cover and simmer for about 20 minutes, or until tender when pierced with a fork Pour rice milk into a blender and add cooked carrots, cooking liquid, and salt. Purée until completely smooth, adding a bit more rice milk if the soup is too thick. Serve hot or chilled.
Per 1-cup serving
Fat: 0.6 g
Saturated Fat: 0.1 g Calories from Fat: 11.4% Cholesterol: 0 mg Protein: 0.4 g Carbohydrates: 9.8 g Sugar: 4.7 g
Fiber: 1.3 g
Sodium: 97 mg
Calcium: 89 mg
Iron: 0.2 mg
Vitamin C: 1.9 mg
Beta Carotene: 3667 mcg Vitamin E: 0.9 mg
Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.