This soup not only tastes great but has only 113 calories per serving for those of you who, like me, are trying to get in shape for the summer. Eat with a big mixed green salad and you got yourself a delicious and calorie sensitive meal alternative.
Makes 4 servings, about 1 1/2 cups each
Prep Time: 15 minutes
Total Time: 30 minutes
This creamy-tasting soup is a great beginning to a meal especially between early fall and early spring when carrots are particularly sweet.
INGREDIENTS
FOR THE SOUP:
1 pound (about 7 medium) carrots
3 1/2 cups unsweetened almond milk (such as Blue Diamond Almond Breeze) Unsweetened soymilk can be substituted.
2 teaspoons fresh thyme (or 1/2 teaspoon dried)
1/2 teaspoon salt
FOR THE GARNISH:
16 almonds, whole, toasted
freshly ground pepper to taste
DIRECTIONS
Peel and roughly chop carrots (chop each carrot into 3-4 pieces).
Place carrots in pot and cover with water. Bring to boil and cook till tender but not mushy, about 10 minutes.
Drain carrots and puree in a blender or food processor with almond milk, thyme and salt.
Heat thoroughly, stirring often.
Divide soup into 4 bowls- approximately 1 1/2 cups of soup per serving, and garnish with 4 almonds per bowl and freshly ground pepper to taste
