Cream of Carrot Soup
Source: Better Homes and Gardens
* If you do not have an immersion blender, use a food processor or blender and puree soup in small batches, returning to Dutch oven to heat through.
Top with blue cheese and cracked black pepper.
245 calories; total fat 11g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 31mg; sodium 1017mg; potassium 981mg; carbohydrates 28g; fiber 6g; sugar 10g; protein 10g; trans fatty acid 0g; vitamin a 25461IU; vitamin c 21mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 5mg; vitamin b6 0mg; folate 52mcg; vitamin b12 0mcg; calcium 101mg; iron 2mg.