Carrot-Fennel Soup

Diabetes Appropriate
Egg-free
Heart-Healthy
High-Fiber
Kosher
Low-Calorie
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sodium
Low-Sugar
Nut-free
Soy-free
Vegetarian / Meatless
Weight Management
Wheat-Free / Gluten-Free
Dish type
Dinner
Serves
4
Ready in
30 minutes

Ingredients

  • 1 pkg. baby carrots
  • 1 fennel bulb, cored and chopped
  • 1/3 cup chopped onion
  • 1 garlic clove, minced
  • 1 1/2 cups vegetable broth
  • 1/2 tsp. chopped fresh thyme
  • 1/8 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1 1/2 cups nonfat milk
  • Fresh thyme sprigs (optional)

Directions

Prep Time
5 minutes
Cook Time
25 minutes
Ready in
30 minutes
  1. Coat a large Dutch oven with nonstick cooking spray. Heat over medium heat. Add carrots, fennel, onion and garlic; sauté 8 minutes or until onions are cooked and carrots are just crisp-tender.
  2. Add broth; cover and bring to boiling. Reduce heat; uncover and simmer 10 minutes or until carrots are tender. Stir in chopped thyme, salt, pepper and milk; cook 5 minutes more.
  3. Transfer soup to a blender or food processor; blend until smooth. Pour into a serving bowl or ladle into mugs, top with thyme sprigs (if desired), and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 108, Calories Fat 5, Total Fat 0g, Saturated Fat 0g, Cholesterol 1mg, Sodium 412mg, Carbohydrate 21g, Protein 5g
Serving Size1
Calories108
Calories Fat5
Calories (fat) extra5
Total Fat0g
Total Fat (extra)1
Saturated Fat0g
Saturated Fat (extra)1
Cholesterol1mg
Cholesterol (extra)1
Sodium412mg
Sodium (extra)17
Potassium689mg
Carbohydrate21g
Carbohydrate (extra)7
Fiber4g
Fiber (extra)18
Sugars0g
Protein5g
Vitamin C18mg
Vitamin C (extra)31
Iron1mg
Iron (extra)9