Spring Carrot Soup
This light shrimp soup is a nice appetizer or side dish for entertaining.
Ingredients
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1 14-ounce can vegetable broth
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8 to 10 small carrots with tops, trimmed, scrubbed, halved lengthwise and then cut in half crosswise (4 oz.)
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1/2 cup haricot verts or baby green beans, trimmed
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6 ounces peeled and deveined medium shrimp
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1 12-ounce can carrot juice
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1/4 teaspoon bottled hot pepper sauce
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Salt and pepper
Directions
1.
In a large saucepan bring vegetable broth to boiling. Add carrots.* Bring to boiling; reduce heat. Cover and simmer for 4 minutes.
2.
Add haricot verts and shrimp. Bring to boiling; reduce heat. Cover and simmer for 3 minutes.
3.
Add carrot juice and bottled hot pepper sauce; heat through (do not boil). Season to taste with salt and pepper. Makes 4 to 6 appetizer servings.
Tender green beans
If you prefer your green beans more than crisp-tender, add them with the carrots.
Nutrition information
Calories 104, Total Fat 1 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 65 mg, Sodium 586 mg, Carbohydrate 13` g, Total Sugar 3 g, Fiber 2 g, Protein 11 g. Daily Values: Vitamin C 21%, Calcium 6%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
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