3 qt or 4 qt
- 12 oz peeled and diced carrots
- 1 tsp tabasco sauce
- 1 cup minced onion
- 1 cup 2% liquid milk
- 1 tbs pineapple juice concentrate
- 2 tbs minced dill
- 1 cup chicken broth
- 1 cup Chablis wine
In pan combine the carrots, chicken broth and onion, bring to a whistle and reduce heat and cook for 10 minutes. Transfer the carrot mixture to a blender. Add remaining ingredients, except the dill and blend until totally smooth. Return mixture to the pan and reheat. DO NOT BOIL. Only bring to a whistle. Add dill and serve.
11 grams carbohydrate, 3 gram protein, 55 calories.