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Cream Of Carrot Soup

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Ingredients
  Onion 1 , diced
  Oil 3 Tablespoon
  Carrots 1 Pound, unpeeled, thinly sliced
  Vegetable stock/Water 4 Cup (64 tbs)
  Skim milk powder 1 Cup (16 tbs)
  Stock/Water 2 Cup (32 tbs)
  Salt To Taste
  White pepper To Taste
  Chopped fresh dill/Chopped parsley 1 Tablespoon (For Garnish)
Directions

Saute onion in oil until transparent.
Lift out of pan and put into blender.
In same pan, saute carrots until tender.
Set aside 1/3 of the carrots.
Put 2/3 of sauteed carrots in blender.
Add some of the stock or water and puree.
Heat in the top of a double boiler.
Combine skim milk powder with cool stock, using a wire whisk.
Add to puree.
Add salt and pepper to taste.
Add the reserved 1/3 sauteed carrots to the soup.
Garnish with dill or parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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4.3125
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 813 Calories from Fat 444

% Daily Value*

Total Fat 50 g77.2%

Saturated Fat 7 g35.2%

Trans Fat 0 g

Cholesterol 7.2 mg2.4%

Sodium 3307.1 mg137.8%

Total Carbohydrates 72 g24%

Dietary Fiber 21.3 g85%

Sugars 34 g

Protein 21 g43%

Vitamin A 1539.3% Vitamin C 83.9%

Calcium 22.9% Iron 15.7%

*Based on a 2000 Calorie diet

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Cream Of Carrot Soup Recipe