Lunch: Creamed Carrot Soup Recipe

Ingredients

3/4 cup finely chopped onion
3 garlic cloves, minced
2 teaspoons olive oil
3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
6 cups sliced carrots (about 2-1/2 pounds)
3/4 cup cubed peeled potatoes
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 cup fat-free half-and-half

Instructions

In a large saucepan, saute onion and garlic in oil until tender. Add the broth, carrots, potatoes, salt, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are very tender.
Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree carrot mixture in batches. Return to the pan. Stir in half-and-half; heat through (do not boil).

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