Cathleen's Kitchen

EASY CARROT LEMON SOUP

Ingredients:
1 cup diced carrots
1 can (14 1/2 ozs.) chicken broth
1 TBLsp. lemon juice
1/4 tsp. grated lemon peel
1 tsp. sugar
1/4 cup half and half

Combine carrots, chicken broth, lemon juice, lemon peel and sugar in saucepan. Cook until carrots are tender, 10 to 12 minutes. Puree in blender. Stir in half and half.
Serves 2.
Calories: 219
Fat: 5g

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