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Carrot Lemon Soup

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Ingredients
  Carrots 1 Cup (16 tbs) (Diced)
  Carrots 1 Cup (16 tbs), diced
  Canned chicken broth 14 1⁄2 Ounce (1 Can)
  Lemon juice 1 Tablespoon
  Grated lemon peel 1 1⁄4 Teaspoon
  Lemon peel 1⁄4 Teaspoon, grated
  Sugar 1 Teaspoon
  Half and half 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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4.37353
Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 276 Calories from Fat 89

% Daily Value*

Total Fat 10 g15.5%

Saturated Fat 5.2 g25.8%

Trans Fat 0 g

Cholesterol 22.4 mg7.5%

Sodium 325.4 mg13.6%

Total Carbohydrates 40 g13.2%

Dietary Fiber 8 g32.1%

Sugars 18.4 g

Protein 13 g25.1%

Vitamin A 859.7% Vitamin C 53.7%

Calcium 17.6% Iron 9.7%

*Based on a 2000 Calorie diet

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Carrot Lemon Soup Recipe