Creamy Carrot Soup

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb carrot, thinly sliced
• 2 cups defatted chicken stock, divided
• 2 tablespoons rice
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon ground black pepper
• 1 1/2 cups low-fat milk
• 1 pinch of grated nutmeg
• 2 tablespoons snipped chives

Recipe

• 1 in a 2-quart saucepan, combine the carrots and 1 cup of the stock. bring to a boil over medium-high heat. reduce the heat to medium and simmer for 5 minutes, or until the carrots are almost tender. using a slotted spoon, remove 1/2 cup of the carrots and set aside.
• 2 stir the rice, thyme, bay leaf, pepper and the remaining 1 cup of stock into the pan. bring to a boil. cover and simmer, stirring occasionally for 20 minutes, or until the rice is tender. remove and discard the bay leaf.
• 3 transfer the mixture to a blender and puree until smooth. return to the saucepan. simmer for 5 minutes. stir in the milk and heat through. add the reserved carrots and nutmeg. serve sprinkled with the chives.