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Carrot Soup Recipe
|Sliced carrot||4 Cup (64 tbs)|
|Sliced onion||1 Cup (16 tbs)|
|Vegetable broth/Garlic broth||8 Cup (128 tbs)|
|Brown rice||1⁄3 Cup (5.33 tbs)|
|Freshly ground black pepper||To Taste|
|Margarine/Butter||2 Tablespoon, thinly sliced|
Calories 542 Calories from Fat 280
% Daily Value*
Total Fat 32 g48.6%
Saturated Fat 5.6 g28.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2257.5 mg94.1%
Total Carbohydrates 60 g20%
Dietary Fiber 14.9 g59.5%
Sugars 13.7 g
Protein 5 g10.6%
Vitamin A 843% Vitamin C 32.9%
Calcium 10.9% Iron 9.5%
*Based on a 2000 Calorie diet
Stir in carrot, onion, thyme, and pepper.
Cover and let cook about 10 minutes, stirring occasionally.
Add broth; simmer mixture and add rice.
Let cook until rice is tender (45 to 50 minutes).
Put mixture in blender or through a sieve.
When mixture is smooth, add salt and pepper to taste.
Bring the soup to serving temperature, stir in 2 tablespoons butter and serve immediately.