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Carrot-Rhubarb Soup with Cinnamon Sourdough Croutons















Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


2 each shallots
1 tablespoon margarine
diet, unsalted
1 ½ pounds carrots
cut in 1/2 inch dice
½ pound rhubarb
cut in 1/2inch pieces
½ cup orange juice, concentrated
1 ½ cups vegetarian chicken broth, non-fat, low-sodium
2 cups milk, 1%
1 teaspoon salt
to taste
1 teaspoon black pepper
to taste
3 ounces sourdough bread
(6 slices) -- cut 1/2 thick
1 teaspoon olive oil
mixed with
2 teaspoons chicken broth
1 each garlic cloves
1 teaspoon cinnamon
freshly grated
6 each chervil
sprigs --fresh, for garish
1 tablespoon ricotta cheese
part milk, skim, optional , flavoring


In a large saucepan over medium heat, sauté the shallots in the butter-substitute until soft but not browned, about 3 minutes.

Add the carrots and cook, stirring to prevent sticking, over medium-high heat for 10 to 12 minutes or until the carrots are just tender.

Add the rhubarb and orange juice, cover, and cook for 4 to 5 minutes more.

Purée the carrot and rhubarb mixture with the broth in until smooth.

Return to a clean saucepan and combine with the milk.

Season with salt and pepper and the ricotta cheese, if using.

CROUTON (3 x 3 - inch piece): Preheat the oven to 350degF.

Brush the bread on both sides with some olive oil and/or broth.

Arrange on a baker's sheet in a single layer.

Toast the bread until nicely browned on both sides in the oven.

Rub the bread on one side with the garlic clove and dust with cinnamon.

To serve: put one slice of the bread in each warm bowl and ladle the hot soup over it.

Serve immediately garnished with chervil.

TIPS: * Cook the rhubarb soup in a nonreactive pan such as stainless steel, enameled cast iron, or anodized aluminum.

  • The soup may be made ahead (in the morning) and warmed thoroughly and gently while the bread is crisping.

  • Let the diners guess which vegetable accompanies the carrot.

  • Use your own Cinnamon Foccacia recipe.

  • Substitute fresh orange juice and add ½ teaspoon grated zest.

  • HERBS: tarragon, thyme, Italian parsley, cilantro.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 5024% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 202mg 8%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 2g
Vitamin A 155% Vitamin C 29%
Calcium 4% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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