Portuguese Carrot Soup

10 60 141
Ingredients Minutes Calories
Prep Cook Servings
10 min 50 min 6
Portuguese Carrot Soup
Health Highlights


7 medium Carrots (peeled and coarsely chooped)
1 clove(s) Garlic (left whole)
4 tbsp Olive Oil, Extra Virgin
1/4 cup sliced Tomato (peeled, seeded)
1 tbsp Salt
1 cup Sweet potato
1 cup Turnip (peeled and roughly chopped)
4 cup Water
1 dash White pepper
1 small Yellow onion (coarsely chopped)


Heat 2 tablespoons of the oil in a 4-quart stock pot over medium-high heat. Add and sauté the onion until a light golden colour. Stir in the tomato and garlic. Reduce the heat to medium-low. Cover and continue cooking until the tomato is soft and partially dissolved, about 15 minutes.

Put in the carrots, sweet potato, and turnip. Pour in the water, cover, and bring to a boil over medium-high heat. Reduce the heat and simmer until the vegetables are very tender, about 30 to 40 minutes. Remove the pot from the heat and purée the soup (a hand-blender works well).

Stir in the remaining oil and season with salt and pepper. Bring the soup back to a boil, reduce the heat, and simmer for 2 more minutes, then serve.

Nutrition Facts

Per Portion

Calories 141
Calories from fat 85
Calories from saturated fat 13.0
Total Fat 9.4 g
Saturated Fat 1.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 6.3 g
Cholesterol 0
Sodium 1273 mg
Potassium 348 mg
Total Carbohydrate 14.4 g
Dietary Fiber 3.5 g
Sugars 5.7 g
Protein 1.4 g

Dietary servings

Per Portion

Vegetables 1.9

Energy sources


Meal Type(s)