This simple carrot soup is ready in minutes, and, although creamy, it is low in fat.
- 2 cups carrots, sliced
- 1 Tbsp butter or margarine
- 1 1/2 cup milk, any kind
- 1 1/2 cup vegetable broth
- 1 Tbsp spelt flour
- 1-2 tsp lemon juice
- salt and black pepper, to taste
Sautee carrots in butter.
Add milk and vegetable broth and cook until carrots are soft.
Puree the mixture in a blender or food processor. Return to saucepan.
Combine flour with 2-3 Tbsp water and pour into soup, stirring. Cook for about 5 minutes, stirring from time to time. You can add more water if you like thinner soup.
Add lemon juice and season with salt and pepper to taste.