Baby Carrot Soup

7 25 203
Ingredients Minutes Calories
Prep Cook Servings
5 min 20 min 4
Baby Carrot Soup
Health Highlights


2 medium Yellow onion (diced)
454 gm Baby carrots (chopped)
1 dash Hot pepper (chili) flakes (optional)
2 1/2 tbsp Soy sauce (gluten free)
4 tbsp Extra virgin olive oil
3 cup Water
1 can (15oz) Whole tomato, canned


1. Heat olive oil in a large saucepan and cook onion over a medium heat until soft and just starting to brown.

2. Add carrots, tomato, chilli and water and bring to the boil.

3. Simmer until carrots are tender, approx. 20 minutes.

4. Process until smooth with a stick blender or food processor.

5. Add soy and taste. Season with sea salt and black pepper.



contain beta carotene which is converted to vitamin A in the body and is important for immunity and healthy vision!

Nutrition Facts

Per Portion

Calories 203
Calories from fat 125
Calories from saturated fat 17.5
Total Fat 13.9 g
Saturated Fat 1.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 10.0 g
Cholesterol 0
Sodium 989 mg
Potassium 612 mg
Total Carbohydrate 19.2 g
Dietary Fiber 5.3 g
Sugars 10.4 g
Protein 2.9 g

Dietary servings

Per Portion

Vegetables 3.1

Energy sources


Meal Type(s)