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Tuesday, July 1, 2008

Carrot Soup

I love to eat soup in the summertime; it makes a great light supper when a salad is added, and a lovely lunch. This carrot soup hits the spot, and it's even better the next day after the flavors meld all together. It's the perfect dinner when you're on a diet
, because it's low in calories, high in fiber, and very filling.

Carrot Soup

2 pounds carrots, scrubbed and chopped in a 1 inch dice
4 cups vegetable stock
1 1/2 teaspoon salt
1 medium potato, chopped
2 tablespoons butter
1 cup chopped onion
1-2 small cloves garlic, crushed
1/3 cup chopped cashews
1 cup milk
1 teaspoon thyme
1 teaspoon basil

Place carrots, vegetable broth, salt, and potato into a soup pot and bring to a boil. Cover and simmer it for 12-15 minutes. Let cool to room temperature.

Saute the onion, garlic and nuts in butter until the onions are translucent. Add to carrot mixture and add basil and thyme.

Puree everything together in a blender until smooth. Add milk and reheat until warm, but do not let boil or the milk will separate. Real Advantage: A weight loss program for your personality, not against it. Join today!

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