Sauté, onions in olive oil in a large soup pot. Add garlic, herbs, salt and pepper. Add remaining ingredients and cook till carrots are tender. Puree in blender or food processor.

Per serving: 130 Calories (kcal); 3g Total Fat; (20% calories from fat); 4g Protein; 22g Carbohydrate; 1mg Cholesterol; 964mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates