Carrot and Dill Soup
Photography by Yvonne Duivenvoorden
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 110 |
| pro | 6 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 12 g |
| fibre | 3 g |
| chol | 8 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 8 |
| vit A | 175 |
| vit C | 7 |
| folate | 10 |
Pack this quick nutritious soup in a vacuum bottle to enjoy with a slice of whole wheat bread for a warming lunch.
Ingredients
Preparation
In large heavy saucepan or Dutch oven, heat butter over medium heat; cook celery, onions, garlic, salt and pepper, stirring often, until softened, about 5 minutes.
Add carrots; cook for 4 minutes, stirring occasionally. Add stock and bring to boil; reduce heat, cover and simmer until carrots are tender, about 35 minutes.
In food processor or blender, pur?soup, in batches, until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow airtight container until cold. Cover and refrigerate for up to 3 days or freeze for up to 1 week. Reheat to serve.) Return to pan and heat through. Stir in dill; ladle into bowls.
Additional information :
Tip: For a smaller amount, simply reduce the recipe by half. Or freeze in portions for lunches or suppers.
Source : Eat Right For Life: Spring 2004
- Keywords : Soup; Lunch; Boil/Simmer; Carrots; Kid-Friendly; Celery; Onions; Dill; Garlic; Vegetarian;
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