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Carrot with Fennel

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

40 min

Ready

60 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 tablespoon olive oil
or canola oil
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1 each spanish onions
coarsely chooped
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2 pounds carrots
peeled and sliced
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8 cups chicken broth
or vegetable stock
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1 teaspoon fennel seeds
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Ingredients

Amount Measure Ingredient Features
15 ml olive oil
or canola oil
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1 each spanish onions
coarsely chooped
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907.2 g carrots
peeled and sliced
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1.9 l chicken broth
or vegetable stock
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5 ml fennel seeds
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Directions

Heat oil over low flame in a 3-quart soup pot. Add onion and carrots and cook, covered, until vegetables are tender, 15 to 20 minutes.

Add stock and fennel and bring to a boil. Reduce heat to low and simmer for 20 minutes.

Remove solids and place in a food processor or blender. Process until smooth, gradually adding remaining broth.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 793g (28.0 oz)
Amount per Serving
Calories 32027% from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 850mg 35%
Total Carbohydrate 15g 15%
Dietary Fiber 7g 29%
Sugars g
Protein 30g
Vitamin A 764% Vitamin C 31%
Calcium 11% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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