Marquette General Heart Institute

CREAMY CARROT SOUP

2 cups carrots, peeled and sliced
1 ½ cups low sodium chicken broth
1 medium onion, chopped
2 Tbsp. brown rice
1 pinch nutmeg, pepper, and grated lemon peel

Place all of the ingredients in a
medium saucepan. Bring to a boil,
cover, and reduce heat to simmer
until the vegetables and rice are
tender – about 20 minutes. Cool
slightly and puree the mixture until
smooth. Reheat the soup and serve
hot.

Makes 4 Servings
97 calories, 1.5g. fat, 15 gr. Carb.,
0g saturated fat, 1 mg. cholesterol,
300 mg. sodium.