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Cream Of Carrot Soup Recipe
|Onion||1 , diced|
|Carrots||1 Pound, unpeeled, thinly sliced|
|Vegetable stock/Water||4 Cup (64 tbs)|
|Skim milk powder||1 Cup (16 tbs)|
|Stock/Water||2 Cup (32 tbs)|
|White pepper||To Taste|
|Chopped fresh dill/Chopped parsley||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 813 Calories from Fat 444
% Daily Value*
Total Fat 50 g77.2%
Saturated Fat 7 g35.2%
Trans Fat 0 g
Cholesterol 7.2 mg
Sodium 3307.1 mg137.8%
Total Carbohydrates 72 g24%
Dietary Fiber 21.3 g85%
Sugars 34 g
Protein 21 g43%
Vitamin A 1539.3% Vitamin C 83.9%
Calcium 22.9% Iron 15.7%
*Based on a 2000 Calorie diet
Lift out of pan and put into blender.
In same pan, saute carrots until tender.
Set aside 1/3 of the carrots.
Put 2/3 of sauteed carrots in blender.
Add some of the stock or water and puree.
Heat in the top of a double boiler.
Combine skim milk powder with cool stock, using a wire whisk.
Add to puree.
Add salt and pepper to taste.
Add the reserved 1/3 sauteed carrots to the soup.
Garnish with dill or parsley.