Baby Carrot Soup

Baby Carrot Soup

Health Rating
Prep Cook Ready in Servings
5 min 20 min 25 min 4

Ingredients


2 medium Yellow onion (diced)
454 gm Baby carrots (chopped)
1/8 tsp 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

Instructions


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.

Nutrition Facts

Per Portion

Calories 215
Calories from fat 127
Calories from saturated fat 17.7
Total Fat 14.1 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 10.0 g
Cholesterol 0
Sodium 1020 mg
Potassium 594 mg
Total Carbohydrate 19.2 g
Dietary Fiber 5.0 g
Sugars 10.2 g
Protein 2.9 g

Dietary servings

Per Portion


Vegetables 3.1

Energy sources


Pygal36%459.0149054187311156.8331659464793459%308.57780689336096245.979729617152375%365.1601194081803108.5139291907619736%59%5%CarbohydratesFatProtein

Notes:

Carrots

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

Recipe from:
Soup