Creamy Carrot Soup

• 1 tablespoon olive oil
• 2 cups thinly sliced sweet onions, such as Vidalia, Maui, or Oso Sweet
• 3 cups thickly sliced carrots
• 4 cups Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth
• Dash of cayenne
• 1 tablespoon unsalted shelled pumpkin seeds
• Chopped green onions (green part only; optional)

1. In a stockpot, heat the oil over medium heat, swirling to coat the bottom.
2. Cook the onions for 2 to 3 minutes, or until soft, stirring occasionally.
3. Stir in the carrots.
4. Cook for 1 to 2 minutes, stirring occasionally.
5. Pour in the broth.
6. Increase the heat to high and bring to a boil.
7. Reduce the heat and simmer for 30 minutes, or until the carrots are tender.
8. Remove from the heat.
9. Stir in the cayenne.
10. In a food processor or blender, process the soup in batches until smooth.
11. To serve hot, sprinkle with the pumpkin seeds and green onions.
12. To serve chilled, transfer the soup to an airtight container and refrigerate until needed.
13. Sprinkle with the pumpkin seeds and green onions at serving time.
14. (Per serving)
15. Calories: 90
16. Total fat: 3.5g
17. Saturated: 0.5g
18. Trans: 0.0g
19. Polyunsaturated: 0.5g
20. Monounsaturated: 2.0g
21. Cholesterol: 0mg
22. Sodium: 73mg
23. Carbohydrates: 12g
24. Fiber: 3g
25. Sugars: 5g
26. Protein: 3g
27. Calcium: 40mg
28. Potassium: 395mg
29. 2 vegetable
30. 1 fat

olive oil, sweet onions, carrots, chicken broth, cayenne, pumpkin seeds, green onions

Taken from www.epicurious.com/recipes/food/views/creamy-carrot-soup-391936 (may not work)