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A vibrant harvest soup, this is perfect served with a spoonful of yogurt, if tolerated, and a grating of fresh nutmeg.
1. In a large saucepan, heat oil over medium heat. Cook onion and garlic, covered, until onion is softened, about 5 minutes. Add bay leaf, carrots and chicken stock. Increase heat to high and bring to a boil; reduce heat to medium, cover and simmer for 20 to 30 minutes, or until carrots are very tender. Discard bay leaf.
2. In a blender or food processor, purée soup in batches. Stir in milk, salt, nutmeg and pepper. Taste and add more salt if necessary.
Cream of Butternut Squash Soup: Substitute 4 cups (1 L) cubed peeled butternut squash (fresh or frozen) for the carrots.
This soup is quite thick. If you prefer a thinner soup, simply add more fortified soy milk or lactose-free milk.
Make Ahead: Ladle into an airtight container and store in the refrigerator for up to 2 days or in the freezer for up to 2 months.
Nutritional information is provided by the author.
Nutritional value Per serving (1 cup/250 mL)
Dietary Fiber (a high source) 4g
Calcium (a source) 69 mg
Percent of calories from