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Carrot Soup

fatfree.kitchen's picture
Ingredients
  Water/Nonfat chicken broth / vegetable broth / wine 1⁄4 Cup (4 tbs)
  Onion 1 , finely chopped
  Sliced carrots 3 Cup (48 tbs)
  Diced turnips 2 Cup (32 tbs)
  Diced potatoes 1 Cup (16 tbs)
  Non fat chicken broth/Non fat vegetable broth 2 Cup (32 tbs)
  Dried thyme leaves 1⁄4 Teaspoon
  Black pepper 1 Pinch
  Ground nutmeg 1 Pinch
  Evaporated milk 1 1⁄2 Cup (24 tbs)
  Skim milk 1 1⁄2 Cup (24 tbs)
Directions

1. Heat 1/4 cup water, broth, or wine in a large, heavy soup pot. Add onion. Cook and stir over medium heat until onion is tender. Add more liquid during this process if necessary.
2. Add carrots, turnips, potato, and broth. Bring to a boil. Lower heat.
3. Cover and cook over low heat for 20 minutes or until vegetables are quite tender.
4. Transfer soup to a food processor or blender and puree.
5. Return soup to pot. Add thyme, pepper, nutmeg, evaporated milk, and skim milk.
6.Cook over medium-low heat, stirring, until warmed through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1007 Calories from Fat 272

% Daily Value*

Total Fat 31 g47.7%

Saturated Fat 18.4 g92.2%

Trans Fat 0 g

Cholesterol 118.3 mg39.4%

Sodium 2137.9 mg89.1%

Total Carbohydrates 132 g43.9%

Dietary Fiber 19.5 g78.1%

Sugars 83.9 g

Protein 49 g98.9%

Vitamin A 1295.2% Vitamin C 86%

Calcium 173.4% Iron 27.1%

*Based on a 2000 Calorie diet

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Carrot Soup Recipe