Lemon Thyme Carrot Soup - 9g Carbs, 2g Fiber
From: Diabetic Living magazine
Wild lemon thyme has a more pronounced lemon flavor than plain thyme.
Look for it at a local farmer’s market.
Carb Choices: 1
Prep: 30 minutes
Cook: 20 minutes + 5 minutes
Makes 8 side-dish servings
5 cups reduced-sodium chicken broth
4 cups carrots sliced 1/2 inch thick
3 leeks, sliced (1 cup)
1 bay leaf
3 Tbsp lemon juice
2 to 3 Tbsp snipped fresh lemon thyme or thyme, or
2 to 3 tsp dried thyme, crushed
1 tsp snipped fresh savory (optional)
1/8 tsp salt
1/8 tsp freshly ground black pepper
1 lemon, thinly sliced (optional)
Fresh lemon thyme or thyme sprigs (optional)
1. In a large saucepan, combine broth, carrots, leeks, and bay leaf.
Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add
lemon juice, snipped or dried thyme, savory (if desired), salt, and
pepper. Cover and simmer about 5 minutes more or until carrots are
tender. Cool slightly.
2. Discard bay leaf. In a food processor or blender, process or blend
carrot mixture, one-third at a time, until smooth. Return the pureed
mixture to the same saucepan; heat through.
3. If desired, top individual servings with lemon slices and garnish
with lemon thyme or thyme sprigs.
Per Serving:
43 Calories, 0g Total Fat, 0g Saturated Fat, 0mg Cholesterol,
435mg Sodium, 9g Carbohydrate, 2g Fiber, 2g Protein
Exchanges: 2 Vegetables