Low-Fat Creamy Carrot Soup

1. 1

   Heat the oil in a pot over moderate heat and saute the onions until tender but not brown, about 5 minutes.

2. 2

   Add the carrots, potato, and chicken broth and bring to a boil.

3. 3

   Reduce the heat and simmer covered for 30 minutes.

4. 4

   Carefully puree the soup in small batches in a food processor or electric blender.

5. 5

   Season with salt, pepper, and nutmeg.

6. 6

   Serve hot or cold, garnished with chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.