Healthful Recipes
	Asparagus

	Carrot Soup

This soup makes for a great winter comfort meal.

1 teaspoon non-aromatic olive oil
1 teaspoon butter
1 cup chopped onions
2 1/2 cups carrots, peeled, and chopped
4 cups low-sodium chicken broth
1/2 cup uncooked white rice
1/4 cup evaporated skim milk
1/4 cup plain non-fat yogurt

Garnish
1 tablespoon chopped chives
1 tablespoon chopped mint

1. Heat the oil and butter in a high-sided skillet on medium high heat. Add the onions and cook 3 minutes, or until they begin to wilt. Add the chopped carrots and cook 3 minutes longer.
2. Pour in the broth and rice. Cover, bring to a boil, and cook 20 minutes or until the rice is very soft. Whiz until smooth in a blender in batches, being careful not to fill the jar more than half full of the hot liquid. Return to the pan and stir in the evaporated milk. Reheat.
3. Serve in 4 bowls swirled with the yogurt. Scatter chives over the top.

YIELD: 4 servings

NUTRITION ANALYSIS PER SERVING: Calories, 211; Fat, 3 grams; Saturated fats, 1 grams; Fiber, 4 grams; Sodium, 300 milligrams; calories from fat (11 percent)