Creamy Carrot Soup
235 people added this to their Recipe Box
Serve with: Black Bean Salad
Servings: 4
Ingredients:
| Nutritional Info | |
| per serving: about | - |
| cal | 236 |
| pro | 6 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 43 g |
| fibre | 6 g |
| chol | 10 mg |
| sodium | 1109 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 16% |
| vit A | 431% |
| vit C | 27% |
| folate | 16% |
Suggested Recipes
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1 tbsp (15 mL) butter
2 onions, chopped
1-1/4 lb carrots (about 10), coarsely chopped
1 sweet potato, peeled and coarsely chopped
4 cups (1 L) vegetable stock
1-1/2 tsp (7 mL) ground cumin
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) milk
1 cup (250 mL) croutons
Preparation:
In saucepan, heat butter over medium heat; cook onions, stirring often, for about 5 minutes or until softened. Add carrots, sweet potato, stock, cumin, salt and pepper; bring to boil. Reduce heat to medium; cover and simmer for 20 minutes.
Pur?in food processor or blender until smooth. Blend in milk. Return to pan and reheat. Serve sprinkled with croutons.
Tags:
Soups and Stocks; Vegetables; Cheese/Other Dairy; Boil/Simmer; Food Processor; Make It Tonight; Vegetarian;
Source
Canadian Living Magazine: November 2000
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