Vegetable soups are powerful food this time of year. Not only do they warm you up on cold winter days, but they provide nutritional wallop - a great defense against viruses. And if you do get a cold or flu? Soup will always make you feel better. Make a double batch and keep half in the freezer just in case you or someone in your family gets ill or feels a cold coming on. (It's a great way to get rid of those old carrots in the vegetable bin, too.)
And not to worry - it's only four Weight Watchers Point per cup.
Prep and Cook Time: 1 hour, 15 minutes. Ingredients:
Herbed Carrot Soup
Yield: Makes about 3 1/2 quarts.
Prep and Cook Time: 1 hour, 15 minutes.
- Melt butter in a large pot (at least 5 qts.) over medium-high heat, then add onions. Cook until onions are translucent, 5 to 7 minutes. Add garlic, carrots, bay leaf, rice, 2 tsp. salt, pepper, and chicken broth.
- Increase heat to high and bring to a boil, then reduce to medium-high and cook, uncovered, until carrots are tender, about 20 minutes. Remove from heat and let cool 10 minutes.
- Remove bay leaf and purée soup in batches in a blender. Return soup to pot and set over low heat. Add whipping cream and 2 cups water (if soup looks too thick, add a little more water) and cook until warmed through. Season to taste with additional salt. 4. Serve soup hot, with crème fraîche or sour cream, dill, and tarragon.
Nutritional information per cup
CALORIES 184 (54% from fat); FAT 11g (sat 7g); PROTEIN 4.3g; CHOLESTEROL 29mg; SODIUM 821mg; FIBER 3.3g; CARBOHYDRATE 17g