Carrot "Borscht"

Ingredients

• 1 ½ pounds large carrots, peeled and coarsely chopped
• 1 medium onion, peeled and chopped
• 5 cups water
• 1 tablespoon sugar
• Juice of 1 lemon
• Salt and freshly ground black pepper to taste
• pepper to taste
• 1 cup sour cream or nonfat yogurt
• 2 tablespoons minced fresh chives

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    212 calories; 11 grams fat; 6 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 14 grams sugars; 3 grams protein; 29 milligrams cholesterol; 517 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Put the carrots and onions in a three-quart saucepan and add the water. Bring to a boil and simmer until the carrots are tender, about 20 minutes. Remove from the heat.
2. Puree in a food processor, then transfer to a bowl or container and stir in the sugar, lemon juice and salt and pepper.
3. Refrigerate, covered, at least four hours. Serve with a generous dollop of sour cream or yogurt and a sprinkling of chives on each portion.