Low Fat Cashew And Carrot Soup Vegetarian Too Recipes

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LOW FAT CASHEW AND CARROT SOUP (VEGETARIAN TOO!)



Low Fat Cashew and Carrot Soup (Vegetarian Too!) image

This is so easy to do! Healthy and nutritious too! Flavour is only limited by you! I hope you try and like it too!

Provided by mickeydownunder

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 tablespoons vegetable stock
1 1/2 pints vegetable stock
1 lb carrot
8 ounces potatoes
1 medium onion
4 ounces cashews
2 1/2 tablespoons coriander

Steps:

  • ROUGH CUT carrots, onion and potato (can peel the skin).
  • In large pot, heat the pot, then add 3 Tablespoons vegetable stock.
  • ADD carrots, onion and potatoes and stir fry for about 5 minutes (until onion is soft).
  • Add 1 1/2 pints vegetable stock and cover for 25 minutes.
  • Place cashews in dry frypan; constantly stirring until slightly brown.
  • ALLOW soup and cashews to cool and place both through a food processor or blender.
  • ENJOY!
  • NOTE: If you want to add black pepper, nutmeg or prepared hot sauce, free free to do; Just remember the soup is healthy for YOU!

Nutrition Facts : Calories 176.2, Fat 9, SaturatedFat 1.8, Sodium 176.6, Carbohydrate 21.8, Fiber 3.8, Sugar 5.6, Protein 4.6

CREAMY CARROT SOUP (LOW FAT)



Creamy Carrot Soup (Low Fat) image

Make and share this Creamy Carrot Soup (Low Fat) recipe from Food.com.

Provided by Outta Here

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 cup onion, chopped
1 garlic clove, peeled and chopped
3 cups carrots, chopped (no need to peel-just scrub)
4 cups fat-free low-sodium chicken broth
1 tablespoon tomato paste
1/4 cup uncooked white rice or 1/4 cup uncooked brown rice
1 1/2 cups evaporated skim milk
salt and pepper (to taste)
1/8 teaspoon ground nutmeg

Steps:

  • Heat oil in large saucepan, add onions and garlic, and cook until tender, adding water if necessary, to prevent drying.
  • Add carrots, broth, tomato paste and rice. Reduce heat to low, cover and cook until rice and carrots are tender, 30-40 minutes.
  • Puree soup, in batches, in blender or food processor until smooth.
  • Return to pan. Stir in milk, salt and pepper, and nutmeg. Reheat over medium heat, stirring until heated through.
  • Ladle into bowls.
  • Garnish with dollop of plain nonfat yogurt.

Nutrition Facts : Calories 183.9, Fat 5.8, SaturatedFat 1, Cholesterol 2.6, Sodium 188.7, Carbohydrate 24.8, Fiber 2.6, Sugar 12, Protein 9.6

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