This diabetic friendly recipe for a tasty Carrot Soup also provides substantial amounts of Vitamin A

Recipe Ingredients

10 carrots
1½ tblsp sugar
2 cups water
3 tblsp plain flour
¼ teaspoon salt 188; teaspoon ground black pepper
¼ tsp ground nutmeg
4 cups fat-free milk
2 tblsp fresh parsley, chopped [ optional ]

To make the CARROT SOUP

Using a vegetable scraper, scrape the carrots until clean, then slice them into approximately ¼ inch [ ⅔cm ] rounds

Heat the carrots, sugar and water, in a large saucepan.

Cover and simmer until the carrots are tender, this will take about about 20 minutes, test with a fork.

Drain the carrots, keep the drained liquid. Place to one side.

In a separate saucepan, whisk together the flour, salt, pepper, nutmeg and milk.

Cook over medium-high heat, stirring constantly until the white sauce thickens.

Place the cooked carrots and white sauce in a blender and puree until smooth.

Add as much of the carrot liquid you need to make the consistency you want.

Spoon the carrot soup into 6 separate bowls and garnish each with 1 tsp parsley, if you are using it.

Serve immediately.

Nutritional Information for the CARROT SOUP

For individual servings

Calories 140;
Protein 7g;
Carbohydrate 28g;
Total fat trace
Sodium 216mg;
Fiber 3g;

Diabetic Exchanges 1 Milk and milk products