Low Fat Creamy Carrot Soup Recipes
CREAMY CARROT SOUP (LOW FAT)
Make and share this Creamy Carrot Soup (Low Fat) recipe from Food.com.
Provided by Outta Here
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan, add onions and garlic, and cook until tender, adding water if necessary, to prevent drying.
- Add carrots, broth, tomato paste and rice. Reduce heat to low, cover and cook until rice and carrots are tender, 30-40 minutes.
- Puree soup, in batches, in blender or food processor until smooth.
- Return to pan. Stir in milk, salt and pepper, and nutmeg. Reheat over medium heat, stirring until heated through.
- Ladle into bowls.
- Garnish with dollop of plain nonfat yogurt.
Nutrition Facts : Calories 183.9, Fat 5.8, SaturatedFat 1, Cholesterol 2.6, Sodium 188.7, Carbohydrate 24.8, Fiber 2.6, Sugar 12, Protein 9.6
LOW-FAT CARROT & CORIANDER SOUP
This soup has been created in Thailand, where cooking is often done with a lot of fat - I have created this recipe to teach my cook, as they have no concept of low-fat cooking. You can of course use freshly made chicken stock instead of stock cubes
Provided by inekecook
Categories Onions
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Spray a little oil into base of stock pot (although you can dry-fry the onions).
- Add the onions and gently cook for a few miniutes.
- Add the ground coriander and gently stir this in, cook for a further minute.
- Stir in the tomatoes & carrots and cook for 5 minutes.
- Add the chicken stock and plenty of black pepper, according to taste.
- Simmer for 25 minutes with the lid on.
- Put the soup through a blender, blend to preferred consistency.
- Add the coriander (parsley & chives if no coriander is to be found)near the end of the process, so that the leaves are roughly chopped.
- Reheat and season to taste.
- Serve in bowls and swirl in the low fat cream for presentation purposes only.
- Serve with warm crusty bread.
Nutrition Facts : Calories 57.8, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.2, Sodium 434.6, Carbohydrate 12.9, Fiber 3.5, Sugar 5.8, Protein 1.8
LOW-FAT CARROT GINGER SOUP
Provided by Roberta Lee, M.D.
Categories Soup/Stew Milk/Cream Blender Ginger Appetizer Low Fat Quick & Easy Lunch Carrot Healthy Honey Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a blender put 1 package of frozen carrots, hot water, 1 cube vegetable or chicken bouillon, skim milk, grated ginger, and honey. Puree and warm in microwave for 2 minutes.
HEALTHY CARROT SOUP
Give yourself a boost and treat yourself to this low-fat, healthy carrot soup with a swirl of soured cream
Provided by Chelsie Collins
Categories Lunch, Main course, Soup, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Peel and chop the carrots and put in a blender with the ginger, turmeric, cayenne pepper, wholemeal bread, soured cream and vegetable stock. Blitz until smooth. Heat until piping hot. Swirl through some extra soured cream, or a sprinkling of cayenne, if you like.
Nutrition Facts : Calories 223 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 19 grams sugar, Fiber 10 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
CREAM OF CARROT SOUP
This is my little picky eater's favorite soup.
Provided by Miss Tyckle
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
- Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.
Nutrition Facts : Calories 169.4 calories, Carbohydrate 14.8 g, Cholesterol 37.5 mg, Fat 11.7 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 585.9 mg, Sugar 3.5 g
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