CARROT SOUP Recipe
Ingredients
| Celery stick | 1 | |
| Pearl barley | 1⁄2 Cup (8 tbs) | |
| Parsley | 2 Tablespoon, chopped | |
| Butter | 2 Tablespoon | |
| Spring onions | 3 | |
| Water | 1 Quart | |
| Flour | 1⁄2 Ounce | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Young carrots | 10 | |
| Turnip | 1 Small |
Nutrition Facts
Serving size
Calories 144 Calories from Fat 47
% Daily Value*
Total Fat 5 g8.3%
Saturated Fat 3.1 g15.7%
Trans Fat 0 g
Cholesterol 12.9 mg4.3%
Sodium 183.6 mg7.6%
Total Carbohydrates 23 g7.6%
Dietary Fiber 5.2 g20.7%
Sugars 6.7 g
Protein 3 g5.1%
Vitamin A 423.2% Vitamin C 32.8%
Calcium 6.4% Iron 5.9%
*Based on a 2000 Calorie diet
Directions
1. In a pan, take barley and half the quantity of water.
2. Boil it till barley becomes soft.
3. Drain it and keep the liquid aside.
4. Chop the carrot, turnip, celery and spring onions finely.
5. Take a pan and melt butter.
6. Add chopped vegetables and stir till the butter gets absorbed.
7. Add barley water, half the quantity of water.
8. Cook gently until vegetables are tender.
9. Strain.
10. Add flour, blend smoothly with a little milk, and season to taste.
SERVING
11. To serve carrot soup, garnish with parsley.
Chef
