WW Points: 2
1 pound carrots — peeled and thinly sliced*
1 onion — chopped
2 cups lowfat chicken broth
1/4 cup honey
1 cup skim milk
Place carrots, onion and chicken broth in large saucepan. Cover and simmer over medium heat about 15 minutes or until carrots are tender. Transfer mixture to blender or processor; blend until smooth. Return to saucepan. Add honey and milk. Return to simmer. Serve hot sprinkled with nutmeg. Garnish with chives. May be served chilled, if desired.
Per Serving: 148 Calories; trace Fat (1.7% calories from fat); 9g Protein; 34g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 328mg Sodium. Exchanges: 1/2 Lean Meat; 2 1/2 Vegetable; 0 Non-Fat Milk; 1 Other Carbohydrates.