Chilled Carrot Soup
Great served with cucumber sandwiches.

Servings: 4

• 1 tablespoons olive oil
• 2 pounds carrots, peeled, chopped (about 5 cups)
• 2 large leeks (white and pale green tender part only), chopped (about 2 cups)
• 1 tablespoon chopped garlic
• 3 1/2 teaspoons ground cumin
• 1/2 teaspoon dried crushed red pepper
• 6 1/2 cups plus canned fat free sodium reduced chicken broth
• 8 tablespoons low fat sour cream

• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons grated lime peel

Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.

Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.

Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream on top of each each serving. Garnish by sprinkling with cilantro and lime peel.

Per Serving: 222 Calories; 6g Fat (18.1% calories from fat); 1g Saturated Fat; 22g Protein; 36g Carbohydrate; 7g Dietary Fiber; 6mg Cholesterol; 931mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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