Creamy Carrot and Pasta Soup


Creamy Carrot and Pasta Soup

Nutritional Facts
Serving Size: 
1 1/2 cups
Calories from Fat: 
17.20kcal
Calories: 
252
Total Fat: 
1.91g
Saturated Fat: 
0.93g
Cholestrol: 
5.00mg
Sodium: 
100.60mg
Dietary Fiber: 
3.64g
Total Carbohydrate: 
49.32g
Sugars: 
8.06g
Protein: 
10.17g
Calcium: 
109.82mg
Total Time: 40 minutes
Source: 
Makers of LACTAID® Brand Products

Hot Jamaican spices jazz up this creamy pasta soup. Use purchased or homemade Jamaican jerk seasoning, a unique island blend of spices, herbs, and fiery chilies.

Yields/Serves: 
6
servings
Ingredients: 
2 (14 ounce) cans low-sodium chicken broth
2 cups sliced carrots
1 large potato, peeled and diced
1 cup chopped onion
1 tablespoon grated fresh ginger
1/2 teaspoon purchased or homemade Jamaican jerk seasoning
8 ounces dried radiatore or rotini
1 1/2 cups LACTAID® Reduced Fat Milk
Fresh chives (optional)
  1. In a large saucepan combine chicken broth, carrots, potato, onion, ginger, and Jamaican jerk seasoning. Bring to boiling. Reduce heat; simmer, covered, for 20 minutes or until vegetables are very tender. Cool slightly.
  2. Meanwhile, cook pasta according to package directions; drain.
  3. Place one-fourth of the vegetable mixture in a blender container. Cover and blend until smooth, scraping sides of container as necessary. Blend remaining vegetable mixture, one-fourth at a time. Return all of the mixture to the saucepan. Stir in cooked pasta and milk; heat through. Ladle soup into bowls. If desired, garnish with fresh chives.
Notes: 

Homemade Jamaican jerk seasoning: In a small bowl combine 1 teaspoon crushed red pepper; 1/2 teaspoon ground allspice; 1/4 teaspoon curry powder; 1/4 teaspoon coarsely ground black pepper; 1/8 teaspoon dried thyme, crushed.; 1/8 teaspoon ground red peppers; and 1/8 teaspoon ground ginger.