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Mom's Cream Of Carrot Soup

 
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60

A creamy and colorful soup that is perfect for a chilly Autumn day. Best served with a slice of bread or crackers.

Yield

6

servings

Prep

20

min

Cook

40

min

Ready

60

min

Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

2 tablespoons butter
or margarine, or water
1 medium onions
chopped
12 medium carrots
sliced
1 medium potatoes
peeled and diced
4 cups vegetable stock
½ cup soy milk
or milk
salt and black pepper
to taste
*
¼ teaspoon ginger
ground
*
¼ teaspoon rosemary leaves
*
1 tablespoon orange juice

Directions

Heat the margarine or water in a large saucepan. Cook the onion for 5 minutes over low heat, or until soft.

Add the carrots and potato, cover, and simmer for 5 to 10 minutes. Add the broth, cover, and simmer about 20 minutes, or until vegetables are tender.

Pour the soup through a sieve or colander, reserving the stock for later. Purée the vegetables in a blender or food processor and return them to the saucepan.

Add the soy milk, then gradually add the reserved stock until the soup reaches desired consistency.

Flavor with the remaining ingredients. Reheat slowly and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 354g (12.5 oz)
Amount per Serving
Calories 12333% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 124mg 5%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 18%
Sugars g
Protein 5g
Vitamin A 414% Vitamin C 19%
Calcium 10% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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