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Healthy Quick Carrot Soup Recipe

Written by Sky Taylor, Diet Bites

A quick and delicious recipe for healthy carrot soup....

Oh my, this is not only a delicious and healthy soup recipe, it's also very beautiful. Once finished you can transfer it to individual serving containers or serve it in a lovely soup terrain; garnish with chopped parsley and pumpkin seeds if you wish.

This recipe tastes best when the sweetest carrots available are used. Using baby carrot can also lessen preparation time.

Recipe Ingredients for Quick Carrot Soup, a low calorie soup recipe

1 medium sized bag of cooked baby carrots sent through a food processor

2 cups of low fat or fat free milk

dash of ground nutmeg

1 Tablespoon of ground cinnamon

sea salt and cracked pepper to suit personal taste

no calorie sweetener, use sugar or Splenda

toasted pumpkin seeds

How to Prepare Carrot Soup

If you don't have a food processor - never fear as the cooked carrots can be easily mashed with a potato masher or sent through a ricer.

You can even place them into a blender or use a hand mixer. If you wish to have a few chunks of carrots in your soup then you'll probably want to use the old-fashioned hand tool for mashing.

Once the carrots are mashed place them into a deep soup pot; you won't require a very large pot as this recipe makes about 4 to 6 generous servings. We'd suggest a medium soup pot.

Add the one Tablespoon of ground cinnamon to the carrots and only a dash of the ground nutmeg as too much will ruin the soup. You can also opt for pumpkin pie spice if you wish over these two spices. Stir the carrots to incorporate.

Slowly add the reduced fat milk. For a richer carrot soup you can use regular milk or Half & Half, the reduced fat variety.

If you want a flavored soup that contains a hint of vanilla, you can also add a teaspoon of vanilla extract or imitation vanilla. Or, you can add some low fat coffee creamer of your choice.

Another option is evaporated milk but be sure to use the reduced fat varieties.

Add salt and cracked pepper if you wish along with no calorie sweetener or sugar.

Even brown sugar - both light and dark work well in this low fat recipe. We choose to omit the cracked pepper but our guests added it to the soup at the table - so you might enjoy this addition.

Heat until the soup is thoroughly heated. It may be served either hot or cold. Sprinkle with the toasted pumpkin seeds if you wish. These are totally optional. You can also sprinkle on a bit of chopped parsley if you wish - or more ground cinnamon.

Serving Notes & Suggestions

The great thing about this recipe is that it allows the cook to control the amount of spices and sweetness in the soup. In addition, you can omit the sugar as well as the spices and allow each dinner guest to 'doctor' their own bowl of carrot soup.

To toast the pumpkin seeds, use a flat pan and place the hulled seeds onto the pan. Roast for a couple of minutes in a preheated 370 degree oven. Or, use the roasted seeds that are sold commercially at the market.

Carrot soup recipes generally call for chicken broth in the ingredient list. You can opt for that if you desire a soup with more of a broth base than one that has a creamy texture as exhibited by this Diet Bites recipe.

The chicken broth will contain fewer calories and fat grams but the tradeoff comes in the form of higher sodium content.

Keeping this in mind, when shopping look for the chicken broth that is lowest in fat content and that contains less sodium. The package should be clearly labeled on the front but always check those back labels.

Enjoy our carrot soup recipe with a chunk of golden crusty whole grain bread.

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