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Creamy Carrot Soup

This is a very healthy and nutritional soup and easy to prepare.Carrots are rich in Vit A and good for eyes and hair.

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


* 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


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.

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