Carrot-Potato Soup

Carrot-Potato Soup

(Makes 6 servings)

• 1 tablespoon canola oil
• 3/4 cup onion, chopped
• 2 (12 oz.) cans carrot juice
• 1 ¾ cup potatoes, peeled, diced
• 1/4 teaspoon salt (optional)
• 1/4 teaspoon ground mace
• 1/16 teaspoon ground black pepper
• 1 cup skim milk
• 1/4 cup plain low-fat yogurt
• Raw carrot, grated

In medium saucepan, heat canola oil until hot. Add onion; sauté until transparent, about 5 minutes. Add carrot juice, potatoes, salt, mace, and black pepper. Bring to boil. Reduce heat. Simmer covered until potatoes are tender about 8 minutes. Remove from heat. Pour half hot mixture into electric blender. Process until smooth, stopping to scrape down sides. Transfer to bowl, repeat with remaining mixture. Return all to saucepan; add milk. Heat until hot. Serve each portion topped with 1 tablespoon yogurt and sprinkle of grated carrot, if desired.

Per Serving: 3/4 cup
Calories: 139
Fat: 9.5 gm
Cholesterol: 33 mg
Sodium: 146 mg
Carbohydrate: 11.0 gm
Protein: 2.2 gm

Recipe from The Saturday Evening Post Antioxidant Cookbook, © The Saturday Evening Post Society. All rights reserved.