Hearty Carrot Soup
|Carrots||1 1⁄2 Pound, chopped (675 Gram)|
|Chicken stock||1 1⁄2 Pint (900 Milliliter)|
|Butter||30 Milliliter (2 Tablespoons)|
|Flour||30 Milliliter (2 Tablespoons)|
|Tomato puree||2 Teaspoon|
|Single cream||6 Fluid Ounce (175 Milliliter)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
Put the carrots and stock in a saucepan and bring to the boil.
Simmer for 20 minutes or until the carrots are soft.
Strain the soup, reserving the stock, and rub the carrots through the strainer to form a puree.
Melt the butter in the saucepan.
Stir in the flour to form a smooth paste and gradually stir in the reserved stock.
Add the pureed carrots and season to taste.
Bring to the boil, add the tomato puree and cream and stir well.
Garnish with the parsley.
Serving size: Complete recipe
Calories 1218 Calories from Fat 610
% Daily Value*
Total Fat 69 g106.7%
Saturated Fat 39.4 g196.8%
Trans Fat 0 g
Cholesterol 203.2 mg67.7%
Sodium 1981.5 mg82.6%
Total Carbohydrates 122 g40.7%
Dietary Fiber 20.6 g82.3%
Sugars 44.6 g
Protein 33 g66.5%
Vitamin A 2338.2% Vitamin C 106.7%
Calcium 45.1% Iron 34.1%
*Based on a 2000 Calorie diet