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Carrot and Potato Soup Recipe
|Baking potatoes||2 Pound, peeled (2 large ones, 1 lb each)|
|Carrots||1 1⁄2 Pound, pared (3 nos., 1/2 lb each)|
|Canned chicken broth||13 3⁄4 Ounce (1 can)|
|Milk/Light cream||1 Cup (16 tbs)|
|Dried dillweed/Fresh dill - 1 1/2 teaspoons. snipped||1⁄2 Teaspoon|
Calories 307 Calories from Fat 27
% Daily Value*
Total Fat 3 g4.7%
Saturated Fat 1.3 g6.7%
Trans Fat 0 g
Cholesterol 5.6 mg
Sodium 305 mg12.7%
Total Carbohydrates 63 g21.1%
Dietary Fiber 7.8 g31.2%
Sugars 13 g
Protein 10 g20.9%
Vitamin A 570.2% Vitamin C 39.2%
Calcium 16.7% Iron 16.6%
*Based on a 2000 Calorie diet
1 In the food processor using chopping blades, chop potatoes, carrots and onion or cut them in to small pieces.
2 In a microwave safe 3-quart dish, put the chopped vegetables.
3 Over the vegetables, pour 1/2 of chicken broth.
4 Using a plastic wrap or lid cover the dish and microwave at high (100% power), for 10 minutes.
5 To a blender or food processor, transfer the vegetables and liquid and process to puree.
6 Return pureed vegetables to the dish, and add the remaining chicken broth, milk, dill and salt.
7 Cover and microwave at medium (50% power) for 10 minutes.
8 Serve hot.