This recipe is modified from one in the newspaper.
3 Tablespoons cannola oil cost-0.21
1 yellow onion 0.25
4 cups broth 1.29
2 cups water negligible
2 # carrots, peeled and sliced 1.29
1 teaspoon salt 0.10
1/4 teaspoon pepper 0.05
1 cup half & half 1.35
1 teaspoon basil 0.05
In a dutch oven or stock pot, heat oil on medium for 30 seconds. Add onion and saute for 5 minutes.
Add the broth, water and carrots.
Bring to a boil, reduce heat and simmer for 3o minutes or until carrots are soft. Add salt and pepper. Set aside for 10 minutes to cool. Puree soup in batches in food processor or blender.
Pour back into your dutch oven or stockpot. Stir in half and half and basil. Simmer until very hot.
You can add croutons and shredded cheese if you like. I plan on drinking mine from my coffee to-go cup for my lunch during work days.
A 1.5 cup serving cost 0.84 and has 165 calories.