Jamaican Carrot Soup Recipe
Ingredients
| Chicken broth/Broth | 3 Cup (48 tbs) | |
| Onion | 1 Small, chopped | |
| Carrots | 4 , peeled and sliced | |
| Nutmeg | 1⁄8 Teaspoon | |
| Garlic | 1 Clove (5 gm), minced | |
| Peanut butter | 1 Tablespoon | |
| Worcestershire | 1 Teaspoon | |
| Hot pepper seasoning | 1 Dash | |
| Chopped parsley | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 36 Calories from Fat 9
% Daily Value*
Total Fat 1 g1.6%
Saturated Fat 0.22 g1.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 313.6 mg13.1%
Total Carbohydrates 6 g1.9%
Dietary Fiber 1.3 g5.3%
Sugars 2.7 g
Protein 1 g2.7%
Vitamin A 105.1% Vitamin C 9.5%
Calcium 1.9% Iron 1.8%
*Based on a 2000 Calorie diet
Directions
Cover and simmer until vegetables are very tender, about 15 to 20 minutes.
Cool slightly.
Puree in a blender.
Season with salt and pepper to taste.
Ladle into small soup bowls or mugs and garnish with parsley or 4 to 6 luncheon size servings.
Contains about 25 calories per 1/2 cup serving.
Chef
