High fiber, low-fat potatoes add the creamy texture to this refreshing soup.
- 4 cups vegetable broth
- 2 cups water
- 2 cups sliced carrots
- 6 cloves garlic
- 1/2 red bell pepper, seeded and cubed
- 1 medium boiling potato, peeled and cubed (1 cup)
In medium saucepan, combine all ingredients. Cook, stirring occasionally, over medium heat until vegetables are tender, about 45 minutes.
In food processor or blender, process mixture until smooth, about 1 minute. Serve soup warm, at room temperature or chilled.
- Calories: 55
- Carbohydrate Content: 12 g
- Fat Content: 1 g
- Fiber Content: 2 g
- Protein Content: 2 g
- Sodium Content: 681 mg