Carrot Beet Soup Recipe

Summary

Cooking Time40 MinHealth IndexHealthy
Servings4Cuisine
CourseMethod
DishVegetarian
Main Ingredient

Ingredients

 Corn oil1 Tablespoon
 Coarsely chopped onion1 Cup (16 tbs)
 Chopped shallots1⁄2 Cup (8 tbs)
 Low sodium chicken stock3 Cup (48 tbs)
 Peeled sliced beet2 Cup (32 tbs)
 Sliced carrots2 Cup (32 tbs)
 Thin lemon slices4 (For Garnish)

Nutrition Facts

Serving size

Calories 166 Calories from Fat 46

% Daily Value*

Total Fat 5 g8.1%

Saturated Fat 0.7 g3.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 193.1 mg8%

Total Carbohydrates 26 g8.7%

Dietary Fiber 6 g23.8%

Sugars 12.9 g

Protein 7 g13.9%

Vitamin A 208% Vitamin C 28.4%

Calcium 6.4% Iron 10%

*Based on a 2000 Calorie diet

Directions

1. Heat the oil in a medium-size saucepan over medium heat. Add the onion and shallots, and cook, stirring frequently, 10 minutes. Add the stock, beets, and carrots, increase the heat to medium-high and bring the mixture to a boil. Cover the pan, reduce the the heat to medium-low and simmer 30 minutes, or until the vegetables are tender.
2. Remove the pan from the heat and allow the soup to cool slightly. Using a slotted spoon, transfer the solids to a food processor and process 1 minute, or until pureed.
3. Return the puree to the pan. Let the soup cool, then cover and refrigerate it until well chilled. Stir the soup to reblend it, then ladle it into 4 bowls and garnish with lemon slices.
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