Quick Carrot Soup Recipe

Quick Carrot Soup picture

Summary

Difficulty LevelEasyServings6
CuisineCourse
MethodDish

Ingredients

 Oil3 Tablespoon
 Onions3 , chopped
 Whole wheat flour3 Tablespoon
 Soy flour1 Teaspoon
 Milk powder1⁄2 Cup (8 tbs)
 Salt1⁄2 Teaspoon
 Nutritional yeast3 Tablespoon
 Bay leaf1
 Hot milk1 Quart
 Carrots1 Cup (16 tbs), finely grated
 Thyme1⁄4 Teaspoon
 Cumin seeds1⁄2 Teaspoon, crushed

Nutrition Facts

Serving size

Calories 254 Calories from Fat 127

% Daily Value*

Total Fat 14 g22%

Saturated Fat 4.6 g23.1%

Trans Fat 0 g

Cholesterol 19.5 mg

Sodium 259.2 mg10.8%

Total Carbohydrates 25 g8.5%

Dietary Fiber 3.5 g13.9%

Sugars 13.6 g

Protein 9 g17.9%

Vitamin A 75.7% Vitamin C 11.7%

Calcium 24.7% Iron 7%

*Based on a 2000 Calorie diet

Directions

Heat oil and in it lightly saute onions.
Blend flours, milk powder, salt, yeast and bay leaf in milk.
Stir into onions.
Add carrots, thyme and cumin gently for 10 minutes.
Blend smooth and serve hot.
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