This diabetic friendly recipe
for a tasty Carrot Soup also provides substantial amounts of Vitamin A
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.
Nutritional Information for the CARROT SOUP
For individual servings
Total fat trace
Diabetic Exchanges 1 Milk and milk products