Fat-Free Carrot Veloute Soup

By Hklbrries

Ingredients

• 1 pound carrots, scraped
• 1 (14 1/2 ounce) can vegetable broth (1 3/4 cups)
• 1/4 cup water
• 2 tbsp uncooked white rice
• 2 tbsp dried minced onion
• Salt
• Pepper, freshly ground
• 1/2 tsp dried thyme
• 1 bay leaf
• Pinch sugar
• 1 1/2 cups nonfat milk
• 1 tbsp chives, thinly sliced

Details

Servings 4

Preparation

Step 1

Quarter carrots lengthwise, then dice into 1/2-inch pieces. In heavy medium saucepan, combine carrots, broth, water, rice, onion, salt, pepper, thyme, bay leaf and sugar. Cover and bring to boil. Simmer, covered, over low heat, about 15 minutes or until carrots and rice are tender. Discard bay leaf.

With slotted spoon, transfer carrots and rice to blender or food processor, reserving cooking liquid. Puree mixture. With machine running, pour in cooking liquid. Puree until very smooth.

Return puree to saucepan. Bring to boil, stirring. Add milk and bring to a simmer, stirring. Taste and adjust seasoning. Ladle hot soup into heated bowls and garnish with chives.