Dill Carrot Soup - 13g Carbs, 2g Fiber
From: The Best Diabetes Cookbook
Servings: 6
1 lb carrots, sliced (6-8 medium)
2 tsp vegetable oil
2 tsp crushed garlic
1 cup chopped onion
3 1/2 cups chicken stock
3/4 cup 2% milk
2 Tbsp chopped fresh dill OR 1 tsp dried dillweed)
2 Tbsp chopped fresh chives or green onions
In large saucepan of boiling water, cook carrots just
until tender. Drain and return to saucepan; set aside.
In nonstick skillet, heat oil; saute garlic and onion
until softened, approximately 5 minutes. Add to carrots
along with stock; cover and simmer for 25 minutes.
Puree in food processor until smooth, in batches if necessary.
Return to saucepan; stir in milk, dill and chives.
Servings: 6
Nutrition per Serving:
89 Calories, 3g Fat, 2mg Cholesterol, 863mg Sodium, 3g Protein,
13g Carbs, 2g Fiber
Diabetic Exchanges: 2 Vegetables, 1/2 Fat
Nutrition From: www.caloriecount.about.com
Substituting low sodium chicken broth to reduce the sodium.
Servings: 6
Serving Size: 271 g
Nutrition per Serving:
81 Calories, 21 Calories from Fat, 2.4g Total Fat, 0.7g Saturated Fat,
0g Trans Fat, 2mg Cholesterol, 109mg Sodium, 12.1g Total Carbs,
2.7g Dietary Fiber, 6g Sugars, 3.4g Protein
Vitamin A 255% - Vitamin C 12% - Calcium 9% - Iron 6%
Nutrition Grade: A
Good points:
Low in cholesterol
High in calcium
High in dietary fiber
High in potassium
Very high in vitamin A
High in vitamin C
Bad points:
High in sugar
