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Chilled Carrot Soup Recipe
|Chopped carrots||1 Cup (16 tbs)|
|Potato||1 Large, peeled and chopped|
|White of leek||1 Medium, chopped|
|Canned ready to serve chicken broth||14 1⁄2 Ounce (1 Can)|
|Fresh lemon juice||1 Tablespoon|
|Dried summer savory||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Half and half||1 Cup (16 tbs)|
Calories 173 Calories from Fat 64
% Daily Value*
Total Fat 7 g11.2%
Saturated Fat 4.4 g22.1%
Trans Fat 0 g
Cholesterol 22.4 mg
Sodium 437.8 mg18.2%
Total Carbohydrates 24 g8.1%
Dietary Fiber 3.2 g12.9%
Sugars 3.9 g
Protein 5 g9%
Vitamin A 120.7% Vitamin C 37.2%
Calcium 10.7% Iron 7.9%
*Based on a 2000 Calorie diet
Microwave at High for 20 to 25 minutes, or until vegetables are very tender, stirring twice.
Let stand, covered, for 5 minutes.
Pour into blender or food processor bowl.
Process until smooth.
Return vegetable mixture to casserole.
Blend in half-and-half.
Chill for at least 4 hours.