Cream Of Carrot Soup

Serves: 4
WW Points: 2

1 large onion -- sliced
1 teaspoon canola oil
2 cups defatted chicken or vegetable stock
4 ounces carrots -- sliced
1 large potato -- cubed
1/2 teaspoon dried thyme
3/4 cup skim milk

In a 2-quart saucepan, saute the onions in the oil until softened, about 5 minutes.

Add the stock, carrots, potatoes and thyme. Simmer until tender, about 25 minutes.

Puree in a food mill or blender. Stir in the milk.

Nutritional Information:
Calories: 117; Fat: 1.8 grams (14% of calories); Cholesterol: 1 milligrams; Sodium: 51 milligrams; Fiber (grams) 2.8.

Source: Prevention's Recipe Archive, provided by

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