Cream of Carrot Soup

Portion Size: 1 cup Yields: 8 servings

Ingredients Notes: 
1/4 cup olive oil
1 onionPeeled, washed, and chopped
4 medium carrotsWashed, peeled and sliced
2 celery stalksWashed, trimmed and chopped
2 medium potatoesPeeled, washed, and diced
2 tablespoons parsley flakes
5 cups low sodium chicken broth
1 cup low fat evaporated milk
1 teaspoon salt
1/4 teaspoon pepper 

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Heat oil in a large pot, add the onion, carrots, and celery, and cook for 15 to 20 minutes, stirring from time to time.  
2Add the potatoes and parsley and stir until coated.
3Stir the broth and cook, partially covered, until potatoes are tender, about 20 minutes.
4Put into a blender and blend until smooth.
5Return to pot, stir in milk. Add salt and pepper.  
6Reheat without boiling.  Serve hot.Cook until internal temperature reaches 135°F.
To make this recipe gluten free: Use GF broth . Always check all ingredients to be sure they are gluten free.
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Jacqueline Larson M.S., R.D.N. and Associates