Carrot Soup

Ingredients:

• 3 tbsp extra-virgin olive oil
• 1 medium sweet onion or yellow onion, roughly chopped
• 3 garlic cloves, smashed and peeled
• 2 1/2 lbs. carrots, cut into 1/2-inch pieces
• 4 cups lower-sodium chicken broth
• 2 cups water
• Ground white pepper
• 8 tsp reduced-fat sour cream
• Mint Sprigs for garnish

Makes 8 (1-cup) Servings

1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; stir to coat. Reduce heat to medium-low and cook, stirring occasionally, until they soften, about 10 minutes. Add carrots, stir to coat and cook for 10 minutes. Add broth and water and bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, 10-12 minutes.
2. Puree soup ina blender or food processor. Season with pepper to taste. Serve hot  with a teaspoon of sour cream and a sprig of mint in each bowl.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a woderfully delicious dish that can be served for brunch, as a light lunch, dinner or as a soup for a course dinner for an special gathering. The combination of chicken broth and carrots tastes heavenly and the color combinations are beautiful.