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Cream Of Carrot Soup Recipe
|Vegetable bouillon/Water||720 Milliliter (3 Cups)|
|Carrots||1 Pound, cut into 1/8 inch slices (455 Gram)|
|Onion||1 Large, chopped|
|Margarine||30 Milliliter (2 Tablespoon)|
|Flour||60 Milliliter (4 Tablespoon)|
Serving size: Complete recipe
Calories 774 Calories from Fat 231
% Daily Value*
Total Fat 26 g40.1%
Saturated Fat 4.7 g23.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2086 mg86.9%
Total Carbohydrates 124 g41.4%
Dietary Fiber 23.9 g95.6%
Sugars 34.9 g
Protein 14 g27.9%
Vitamin A 1537.1% Vitamin C 83.1%
Calcium 23.2% Iron 26.7%
*Based on a 2000 Calorie diet
Add carrots and onion.
Cover and cook until the carrots are tender, about 15 minutes.
Drain, reserving cooking liquid.
Puree carrots and onion in food processor or blender adding a little cooking liquid if necessary.
In the large pan, melt margarine over medium heat and stir in Hour, mixing well.
Slowly stir in reserved cooking liquid and WestSoy.
Cook, stirring until mixture thickens and begins to boil.
Add pureed vegetables, salt and pepper to taste.
Cook until warm.