Ingredients
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2 tablespoons olive oil
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1 cup onion, chopped
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3 cups carrots, chopped (no need to peel-just scrub)
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4 cups fat-free low-sodium chicken broth
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1 tablespoon tomato paste
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1/4 cup uncooked white rice or 1/4 cup uncooked brown rice
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salt and pepper (to taste)
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1/8 teaspoon ground nutmeg
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1 garlic clove, peeled and chopped
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1 1/2 cups evaporated skim milk
Instructions
- Heat oil in large saucepan, add onions and garlic, and cook until tender, adding water if necessary, to prevent drying.
- Add carrots, broth, tomato paste and rice. Reduce heat to low, cover and cook until rice and carrots are tender, 30-40 minutes.
- Puree soup, in batches, in blender or food processor until smooth.
- Return to pan. Stir in milk, salt and pepper, and nutmeg. Reheat over medium heat, stirring until heated through.
- Ladle into bowls.
- Garnish with dollop of plain nonfat yogurt.