1 cup diced carrots
14 1/2 ounce can chicken broth
1 tablespoon lemon juice
1/4 teaspoon grated lemon peel
1 teaspoon sugar
1/4 cup half and half

Preparation Instructions:

Combine carrots, chicken broth, lemon juice, lemon peel, and sugar in saucepan. Cook until carrots are tender, 10 to 12 minutes. Puree in blender. Stir in half and half.

Per serving: 219 calories; 5 g fat; 735 mg sodium; 12 mg cholesterol.