Carrot Soup With Cilantro And Chives

Directions

1. Heat extra virgin olive oil in a heavy saucepan. Add in chopped shallot and sprinkle with coriander. Saute/fry for 2 min, stirring continuously. Add in the chicken broth and sliced carrots. Bring to a boil, reduce heat and simmer, covered, till carots are tender, about 30 min.
2. Blend in batches in a food processor or possibly blender till smooth. Return the carrot mix to the saucepan, add in the lowfat milk and heat through. Divide between 4 bowls. Garnish with cilantro and chives and serve. (May serve warm or possibly cool.)
3. This recipe yields 4 servings.
4. NOTES : Diabetics or possibly those on calorie-controlled diets may count one serving as: 4 vegetable and 1 fat.