Pack this quick nutritious soup in a vacuum bottle to enjoy with a slice of whole wheat bread for a warming lunch.
- Portion size 8 servings
- Credits : Eat Right For Life: Spring 2004
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 1010 mg
- Protein 6 g
- Calories 110.0
- Total fat 4 g
- Cholesterol 8 mg
- Saturated fat 2 g
- Total carbohydrate 12 g
%RDI
- Iron 8.0
- Folate 10.0
- Calcium 4.0
- Vitamin A 175.0
- Vitamin C 7.0
