From Cooking Light and , makes 4 1-cup servings.
Ingredients
2 cups baby carrots
2 cups fat-free, less-sodium chicken broth
3/4 teaspoon fresh thyme, divided
1 garlic clove
1 tablespoon all-purpose flour
2 cups 1 percent low-fat milk
Dash of ground nutmeg
2 teaspoons butter
3/4 teaspoon salt
1/4 teaspoon grated lemon rind
Directions
Combine carrots, broth, 1/2 teaspoon thyme and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Place carrot mixture in a blender; process until smooth.
Place flour in pan. Gradually add milk, stirring with a whisk until blended. Add pureed carrots and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind.
Wine ideas:
This is so delicate that it needs nothing to accompany, but if you feel you want to dress it up with a glass of wine, make it a sparkling wine: It will bridge the gap between hot and cold, and work against the slight sweetness of the soup. Or try a sparkling cider such as Eric Bordelet’s Poire Granite, a dry, delicately bubbly essence of pear that runs about $20.
Tara Q. Thomas
