Silky Carrot And Cucumber Soup

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2		Onions - sliced
2		Cucumbers - peeled, seeded,
		And sliced
1 lb	454g / 16oz	Carrots - thinly sliced
6 cups	1422ml	Vegetable or low-sodium chicken broth
		Hot pepper sauce - to taste
1/2 teaspoon	2.5ml	Ground nutmeg
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Low-fat sour cream - (optional)
2 tablespoons	30ml	Snipped chives - for garnish

Recipe Instructions

Heat oil in 3-quart pot over medium-high heat. When hot, add onions, cucumbers and carrots. Cook, uncovered, until hot and fragrant, about 7 minutes. Add 5 cups broth. Bring to boil, then reduce heat to low and cook, covered, until carrots are tender, about 30 minutes. Strain solids from liquid.

Puree solids in batches in blender until smooth. Return to pot. Stir well. If soup is too thick, add remaining broth. Add hot pepper sauce, nutmeg and salt and pepper to taste. (Can be made 3 days ahead and refrigerated or frozen up to 2 months.)

Serve chilled or hot. Before serving, stir well, add more broth if needed, adjust seasonings and gently reheat (if serving hot). Ladle into soup dishes. Stir sour cream and swirl into soup, if using. Garnish with chives. This soup freezes well.

This recipe yields 8 to 10 servings.

Each of 10 servings: 64 calories; 648 mg sodium; 0 cholesterol; 2 grams fat; 11 grams carbohydrates; 1 gram protein; 1.03 grams fiber.

Source:
The Los Angeles Times, 10-13-1999

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