Low-Fat Creamy Carrot Soup

1. 1

   Melt margarine in a saucepan.

2. 2

   Add onion and celery.

3. 3

   Cook until tender.

4. 4

   Add carrots and cook for 5 minutes.

5. 5

   Add broth. Bring to a boil.

6. 6

   Cover and cook over medium heat for 20 minutes or until carrots are tender.

7. 7

   Puree in electric blender or food mill.

8. 8

   Pour into saucepan; add milk, salt, nutmeg and pepper. Simmer 5 to 10 minutes; do not boil.

* Per serving · 4 servings · Values may vary.

No additional tips available.