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Honey Carrot Soup

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Submitted by geysirmom

YIELD

4 servings

PREP

5 min

COOK

20 min

READY

30 min

Ingredients

16 462.4
OUNCES ML/G BABY CARROTS
1 237
CUP ML CHICKEN BROTH
½ 0.5
MEDIUM MEDIUM ONIONS
chopped
½ 118
CUP ML MILK, 2% *
¼ 59
CUP ML HONEY
1 1
X X NUTMEG
ground, to taste *

Directions

In large saucepan, combine carrots, chicken broth and onion.

Cover and simmer over medium heat for about 15 minutes, or until carrots are tender.

Transfer mixture to blender or food processor; blend until smooth.

Return to saucepan.

Add milk and honey. Return to simmer. Serve hot or chilled, sprinkled with nutmeg.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 207g (7.3 oz)
Amount per Serving
Calories 130 6% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 175mg 7%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 14%
Sugars g
Protein 5g
Vitamin A 309% Vitamin C 7%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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