Creamy Carrot Soup
|Onion||1 Medium, diced|
|Raw carrots||2 Cup (32 tbs), thinly sliced|
|Chicken stock||4 Cup (64 tbs)|
|Nonfat dry milk||1 Cup (16 tbs)|
1. Saute onions until transparent. Remove and place in blender. Do not run.
2. Saute carrots until tender-crisp. Reserve 1 cup carrots. Put remaining carrots with the onions in the blender. Add 1 cup chicken stock, and puree.
3. Dissolve milk powder in remaining 3 cups of chicken stock.
4. Combine milk, puree, and remaining carrots in the top of a double boiler or in a microwave oven. Heat. Garnish with parsley or dill
Serving size: Complete recipe
Calories 1357 Calories from Fat 111
% Daily Value*
Total Fat 12 g19%
Saturated Fat 3.3 g16.3%
Trans Fat 0 g
Cholesterol 83.8 mg27.9%
Sodium 2748.5 mg114.5%
Total Carbohydrates 197 g65.6%
Dietary Fiber 10.7 g42.7%
Sugars 146 g
Protein 111 g222.7%
Vitamin A 856% Vitamin C 72.1%
Calcium 290.9% Iron 17.9%
*Based on a 2000 Calorie diet