Carrot-Dill Bisque with Griddled Croutons

Carrot-Dill Bisque With Griddled Croutons 2 pounds carrots, peeled 2 teaspoons olive oil 1 medium onion, coarsely chopped 3 garlic cloves, minced, plus 2 whole garlic cloves 4 cups low-sodium vegetable broth 1 cup apple juice 1 1/2 teaspoons dried dill 12 slices thinly-sliced baguette 1 cup plain soy milk Process carrots in food processor until finely chopped. In large saucepan, heat 1 teaspoon oil over medium-high heat. Add onion and minced garlic and cook, stirring often, until softened, 5 minutes. Add chopped carrots and cook 3 minutes. Stir in broth, apple juice and dill. Bring to a boil. Reduce heat, cover and simmer until carrots are tender, 15 minutes. Meanwhile make croutons: In heavy medium skillet, heat remaining oil. In batches, cook baguette slices until toasted, 2 to 3 minutes per side. Remove croutons from skillet and rub each slice with whole garlic. Season soup to taste with salt and white pepper. Remove pan from heat and stir in soy milk. In blender or food processor, puree soup, in batches if necessary, until smooth. Serve with croutons. Makes 6 servings. Calories 231, Fat 4 g, Carbs 32 g, Sodium 289 mg, Fiber 5 g.

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