Makes 4 servings, about 1 1/2 cups each
Prep Time: 15 minutes
Total Time: 30 minutes
This creamy-tasting soups is a great beginning to a meal especially between early fall and early spring when carrots are particularly sweet.
FOR THE SOUP:
1 pound (about 7 medium) carrots
3 1/2 cups unsweetened almond milk. Unsweetened soymilk can be substituted.
2 teaspoons fresh thyme (or 1/2 teaspoon dried)
1/4 teaspoon salt
FOR THE GARNISH:
16 almonds, whole, toasted
freshly ground pepper to taste
- Peel and roughly chop carrots (chop each carrot into 3-4 pieces).
- Place carrots in pot and cover with water. Bring to boil and cook until tender but not mushy, about 10 minutes.
- Drain carrots and puree in a blender or food processor with almond milk, thyme and salt.
- Heat thoroughly, stirring often.
- Divide soup into 4 bowls- approximately 1 1/2 cups of soup per serving, and garnish with 4 almonds per bowl and freshly ground pepper to taste.
Round out this meal with a salad tossed with 100 calories of dressing and 3 - 4 ounces of cooked fish, shellfish, lean meat, skinless poultry, or 4 oz. tofu or a cup of beans.
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1 Serving
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Calories: 110
Protein: 3g
Carbohydrates: 14g
Dietary Fiber: 5g
Fat: 5g
Saturated Fat: 0g
Cholesterol: 0mg
Calcium: 226mg
Sodium: 381mg
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