Carrot-Dill Bisque with Griddled Croutons

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Makes 6 servings

Ingredients

 * 2 pounds carrots, peeled
 * 2 teaspoons olive oil
 * 1 medium onion, coarsely chopped
 * 3 garlic cloves, minced + 2 whole garlic cloves
 * 4 cups low-sodium vegetable broth
 * 1 cup apple juice
 * 1½ teaspoons dried dill
 * 12 slices thinly-sliced baguette
 * 1 cup plain soy milk

Directions

 * 1) Process carrots in food processor until finely chopped.
 * 2) In a large saucepan, heat 1 teaspoon oil over medium-high heat.
 * 3) Add onion and minced garlic and cook, stirring often, until softened, 5 minutes.
 * 4) Add chopped carrots and cook 3 minutes.
 * 5) Stir in broth, apple juice and dill. Bring to a boil.
 * 6) Reduce heat, cover and simmer until carrots are tender, 15 minutes.
 * 7) Meanwhile make croutons: in heavy medium skillet, heat remaining oil.
 * 8) In batches, cook baguette slices until toasted, 2 to 3 minutes per side.
 * 9) Remove croutons from skillet and rub each slice with whole garlic.
 * 10) Season soup to taste with salt and white pepper.
 * 11) Remove pan from heat and stir in soy milk.
 * 12) In a blender or food processor, purée soup, in batches if necessary, until smooth.
 * 13) Serve with croutons.

Nutritional information
Per serving:
 * Calories 231 | Fat 4 g | Carbs 32 g | Sodium 289 Mg | Fiber 5 g