Ingredients

  • 3 Tbsp oil
  • 1 onion, chopped
  • 4 cups chicken broth
  • 2 cups water
  • 2 lb carrots, peeled and sliced
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 cup fat free half and half
  • 1 Tbsp fresh sage
  • Croutons and grated cheese (optional)

Directions

  • In a dutch oven, heat oil on medium for 30 seconds. Add onion and saute for 5 minutes.
  • Add broth, water, and carrots. Bring to a boil, reduce heat, and simmer for 30 minutes or until carrots are soft.
  • Add salt and pepper. Set aside for 10 minutes.
  • Puree soup in a food processor. Pour back into dutch oven.
  • Stir in half-and-half and sage. Simmer until very hot.
  • Ladle into bowls; top with croutons and cheese