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Add a photoServings: 4
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 x shallot chopped
- 1 1/2 tsp grnd coriander
- 4 c. unsalted chicken broth
- 1 1/2 lb carrots peeled, sliced thin
- 1 c. skim lowfat milk
- 2 Tbsp. minced fresh cilantro
- 2 Tbsp. minced fresh chives
Directions
- Heat extra virgin olive oil in a heavy saucepan. Add in chopped shallot and sprinkle with coriander. Saute/fry for 2 min, stirring continuously. Add in the chicken broth and sliced carrots. Bring to a boil, reduce heat and simmer, covered, till carots are tender, about 30 min.
- Blend in batches in a food processor or possibly blender till smooth. Return the carrot mix to the saucepan, add in the lowfat milk and heat through. Divide between 4 bowls. Garnish with cilantro and chives and serve. (May serve warm or possibly cool.)
- This recipe yields 4 servings.
- NOTES : Diabetics or possibly those on calorie-controlled diets may count one serving as: 4 vegetable and 1 fat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 456g | |
| Recipe makes 4 servings | |
| Calories 132 | |
| Calories from Fat 36 | 27% |
| Total Fat 4.15g | 5% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 505mg | 21% |
| Potassium 788mg | 23% |
| Total Carbs 19.04g | 5% |
| Dietary Fiber 5.6g | 19% |
| Sugars 10.36g | 7% |
| Protein 5.98g | 10% |
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