WW: Saffron Carrot Soup
Submitted by: Bev
6 Servings / 2 Points Per Serving
2 cups low-sodium vegetable broth
3 carrots, cut into 2" chunks
4 onions, chopped
3 small all-purpose potatoes, peeled and cut into 2" chunks
1 cup parsley leaves
1 teaspoon olive oil
2 carrots, sliced
1 cup sliced mushrooms
1/2 teaspoon freshly ground black pepper
l/8 teaspoon saffron threads, crumbled
1/2 cup plain nonfat yogurt
1. In a large nonstick saucepan or Dutch oven, bring the broth, carrot chunks,
onions, potatoes, parsley leaves and 7 cups water to a boil. Reduce the heat and
simmer, covered, until the vegetables are tender, about 1 hour.
2. Meanwhile, in a large nonstick skillet, heat the oil. Add the sliced carrots
and mushrooms; cook, covered, stirring as needed, until the carrots are tender,
about 10 minutes, adding 1 tablespoon water at a time, if necessary. Stir in
the pepper and saffron.
3. With a slotted spoon, transfer the vegetables from the saucepan to a blender
or food processor. Puree, then return them to the broth. Whisk in the yogurt and
stir in the sautéed vegetables; cook, stirring as needed, until heated through,
2-3 minutes. Serve, garnished with the minced parsley.
PER SERVING; 143 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol,
78 mg Sodium, 30 g Total Carbohydrate, S g Dietary Fiber,S g Protein, 90 mg
SERVING PROVIDES; 1 Bread, 1 Fruit/Vegetable.