Creamy Carrot Soup
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Recipe based on 2 ratings.
This recipe makes 4 servings
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 | 1,109 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 16 |
| vit A | 431 |
| vit C | 27 |
| folate | 16 |
- Portion size: 4
Get hefty dose of vitamin A-rich carrots with this easy soup recipe. Serve with: Black Bean Salad
Ingredients
- 1 tbsp 1tbspbutter
- 2 2oniononions, chopped
- 1-1/4 lb 1-1/4lbcarrotcarrots, (about 10) coarsely chopped
- 1 1sweet potatosweet potatoes, peeled and coarsely chopped
- 4 cups 4cupsvegetable stock
- 1-1/2 tsp 1-1/2tspground cumin
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 1/2 cup 1/2cupmilk
- 1 cup 1cupcroutoncroutons
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.
Source : Canadian Living Magazine: November 2000
