COOK and stir onion in dressing in large saucepan on medium-high heat 5 minutes or until onions are tender. Add carrots, broth and cumin; mix well. Cook 10 minutes or until carrots are tender, stirring frequently.
Pour into blender container; cover. Blend until pureed. Add 1/4 cup of the sour cream; cover. Blend until smooth.
Ladle soup evenly into 4 soup bowls; top each with 1 tbsp of the remaining sour cream. Serve with crackers.
Makes 4 servings, 1 cup soup and 5 crackers each.
Ntrition info- 210 calories, 8g total fat, 3.g saturated fat, 15mg cholesterol, 460mg sodium, 28g carbo, 8g protein.
Originally Submitted
8/9/2010
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