Mexican Carrot Soup
A wonderful vegetarian soup loaded with flavor.

Serves: 6

• 1 tablespoon olive oil
• 1 teaspoon crushed garlic
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon chile paste
• 1 onion, chopped
• 3 - 4 large carrots, peeled and sliced
• 1 large potato, peeled and chopped
• 5 cups low sodium vegetable broth

Heat oil in a large pot over medium heat. Heat garlic, cilantro and chili paste. Saute onion until tender. Stir in carrots and potato; cook 5 minutes and then pour in vegetable broth.

Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth.

Per Serving: 107 Calories; 2g Fat (19.6% calories from fat); trace Saturated Fat; 10g Protein; 12g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 455mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

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