Sunset's Soup Social - herbed carrot soup

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.

Herbed Carrot Soup
Prep and Cook Time: 1 hour, 15 minutes.
Yield: Makes about 3 1/2 qts.

Rather than stirring the herbs into the soup, try setting out bowls of dill and tarragon--along with some crème fraîche or sour cream for dolloping--and let guests do the garnishing themselves.

Ingredients:

• 4 tablespoons butter
• 2 medium onions, sliced
• 6 cloves garlic, coarsely chopped
• 3 pounds carrots, peeled and sliced into
• 1/4-in.-thick rounds
• 1 bay leaf
• 1/3 cup long-grain rice (any variety)
• 2 to 3 tsp. coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 8 cups reduced-sodium chicken broth
• 1/4 cup heavy whipping cream
• 1 cup crème fraîche or sour cream
• 1 cup fresh dill, chopped
• 1 cup fresh tarragon, chopped

Directions:

1. 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.
2. 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.
3. 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

Sunset, JANUARY 2007

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