Creamy Orange-Carrot Soup

Creamy Orange-Carrot Soup Ingredients

1 tb Margarine or butter	Salt to taste
1 lb Carrots, scraped & thinly	1/8 ts Freshly ground black pepper
Sliced	ds Ground cloves
2/3 c Chopped onion	3/4 c Orange juice
2 c Water	1/2 c Plain nonfat yogurt

Instructions for Creamy Orange-Carrot Soup

In a saucepan, melt the butter, add the carrots & onion. Saute for about 5 minutes. Add water, salt & pepper. Bring to a boil, reduce heat, cover & simmer for 25 minutes or until carrots are tender. With a slotted spoon, transfer the vegetables to a blender or processor, add 1 cup of the cooking liquid & puree the vegetables. Return the puree to the remaining broth. Add the cloves & orange juice. Heat the soup until it begins to boil. In a bowl, combine the yogurt with 1/2 cup of the hot soup. Add the yogurt mixture to the pan, stirring well. Dont boil the soup after the yogurt has been added. Serve hot or cold. 6 servings. Here is a low-fat carrot soup from Jane Brodys Good Food Gourmet book. From: Vonlisa@aol.com converted to MM by Donna Webster donna@webster.demon.co.uk Submitted By DONNA WEBSTER On MON, 20 NOV 1995 115742 GMT From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Carrot	Cloves	Margarine	Onion
Orange	Salt	Yogurt

Low fat Soups Butter Carrot Onion Orange Orange Juice Lunch

for flavor and categorization

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