Carrot, Tomato and Zucchini Soup

By pearlita

Ingredients

• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp ground coriander
• 4 medium carrots, peeled and sliced
• 1 medium zucchini, halved lengthwise, then sliced
• 1 14.5 ounce can diced tomatoes, undrained
• 3 cups fat-free, low-sodium chicken broth
• 1 cup fresh cilantro, roughly chopped

Details

Servings 6
Cooking time 30mins
Adapted from lowfatcooking.about.com

Preparation

Step 1

Heat 2 tsp canola oil in large pot on medium heat. Sauté onions and garlic until softened. Add ground coriander and stir well. Add carrots and zucchini, followed by canned tomatoes and broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes. Add fresh cilantro. Stir and simmer for 5 more minutes.

Remove from heat, transfer soup to a blender, working in batches if necessary. Blend until smooth.

Serves 6-8

Per Serving: Calories 104, Calories from Fat 17, total Fat 1.9g (sat 0.3g), Cholesterol 0mg, Sodium 153mg, Carbohydrate 17.6g, Fiber 4.9g, Protein 4g