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Carrot Soup Recipe
|Water/Nonfat chicken broth / vegetable broth / wine||1⁄4 Cup (4 tbs)|
|Onion||1 , finely chopped|
|Sliced carrots||3 Cup (48 tbs)|
|Diced turnips||2 Cup (32 tbs)|
|Diced potatoes||1 Cup (16 tbs)|
|Non fat chicken broth/Non fat vegetable broth||2 Cup (32 tbs)|
|Dried thyme leaves||1⁄4 Teaspoon|
|Black pepper||1 Pinch|
|Ground nutmeg||1 Pinch|
|Evaporated milk||1 1⁄2 Cup (24 tbs)|
|Skim milk||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 1009 Calories from Fat 272
% Daily Value*
Total Fat 31 g47.7%
Saturated Fat 18.4 g92.2%
Trans Fat 0 g
Cholesterol 118.3 mg
Sodium 2138.2 mg89.1%
Total Carbohydrates 132 g44%
Dietary Fiber 19.7 g78.8%
Sugars 83.9 g
Protein 50 g99%
Vitamin A 1295.2% Vitamin C 86.3%
Calcium 173.7% Iron 28.2%
*Based on a 2000 Calorie diet
2. Add carrots, turnips, potato, and broth. Bring to a boil. Lower heat.
3. Cover and cook over low heat for 20 minutes or until vegetables are quite tender.
4. Transfer soup to a food processor or blender and puree.
5. Return soup to pot. Add thyme, pepper, nutmeg, evaporated milk, and skim milk.
6.Cook over medium-low heat, stirring, until warmed through.