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Chilled Carrot Soup with Garden Herbs

5 large carrots, sliced thin 
1 large white onion, sliced thin   
5 cups fat free chicken broth
¼ cup orange juice
1 tsp. fresh thyme, chopped  
1 tsp. brown sugar
½ tsp. ground nutmeg
2 tsp. chopped chives

Lightly spray large nonstick skillet with nonfat cooking spray and heat over medium high heat. Add sliced carrots and onions; cook, stirring frequently, 5-6 minutes. Add thyme, brown sugar and nutmeg; cook 5 minutes. Pour chicken broth into skillet and cook, uncovered, 20 minutes. Pour mixture into food processor or blender and purée until smooth. Add orange juice and mix well. Chill in refrigerator about 40 minutes and serve in chilled bowls. Garnish with chives and serve immediately.

Nutrition per Serving		Exchanges	Carb Choices
Calories	71	1 vegetable	n/a
Fat	<1 g	1/3 fruit
Carbohydrates	16 g
Protein	2 g
Cholesterol	0 mg
Dietary Fiber	4 g
Sodium	371 mg

 

 

 

 

 

 Costa Rica Travel Corp. will donate a portion of the proceeds to and is a sponsor of Defeat Diabetes Foundation.