Creamy Carrot Soup (Low Fat)

• 2 tablespoons olive oil
• 1 cup onion, chopped
• 1 garlic clove, peeled and chopped
• 3 cups carrots, chopped (no need to peel-just scrub)
• 4 cups fat-free low-sodium chicken broth
• 1 tablespoon tomato paste
• 1/4 cup uncooked white rice or 1/4 cup uncooked brown rice
• 1 1/2 cups evaporated skim milk
• salt and pepper (to taste)
• 1/8 teaspoon ground nutmeg

1. Heat oil in large saucepan, add onions and garlic, and cook until tender, adding water if necessary, to prevent drying.
2. Add carrots, broth, tomato paste and rice. Reduce heat to low, cover and cook until rice and carrots are tender, 30-40 minutes.
3. Puree soup, in batches, in blender or food processor until smooth.
4. Return to pan. Stir in milk, salt and pepper, and nutmeg. Reheat over medium heat, stirring until heated through.
5. Ladle into bowls.
6. Garnish with dollop of plain nonfat yogurt.

olive oil, onion, garlic, carrots, chicken broth, tomato paste, white rice, milk, salt, ground nutmeg

Taken from www.food.com/recipe/creamy-carrot-soup-low-fat-188780 (may not work)