Creamy Carrot Soupdiabetic, rice, soups/stews, vegetables 2 tablespoon vegetable oil 1 cup onions; chopped 3 cup carrots; chopped 4 cup water 3 pkg instant chicken broth 2 teaspoon tomato paste 1 oz white or brown rice; uncooked 1 1/2 cup evaporated skim milk 1 salt and pepper to taste Heat oil in large saucepan, add onions and cook until tender, adding water if necessary, to prevent drying. Add carrots, water, broth mix, tomato paste and rice. Reduce heat to low, cover and cook until rice and carrots are tender, 30-40 minutes. Strain into another saucepan. Put about 1/2 cup of the vegetabZ return to soup. Stir in milk, salt and pepper. Heat, stirring until heated through. Per serving: 7g protein, 5g fat, 19g carb., 665mg sodium, 3mg chol., 149 calories. |
