2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1/4 tsp. ground cumin
1/2 cup light sour cream, divided
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Let's Make It
Cook and stir onions in dressing in large saucepan on medium-high heat 5 min. or until onions are tender. Add carrots, broth and cumin; mix well. Cook 10 min. or until carrots are tender, stirring frequently. Cool slightly.
Blend broth mixture in blender container until pureed. Add 1/4 cup sour cream; blend until smooth.
Ladle soup evenly into 4 soup bowls; top each with 1 Tbsp. of remaining sour cream. Serve with crackers.
Make it Easy
Substitute a 1-lb. bag of peeled baby carrots, cut in half, for the chopped large carrots.
This soup is also great served chilled. Just prepare as directed, then cover and refrigerate until ready to serve.
Savor the sweet flavor of this creamy carrot soup. The bright orange carrots are rich in vitamin A and a good source of fiber.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings, 1 cup soup.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.