Portuguese Carrot Soup

Portuguese Carrot Soup

Health Rating
Prep Cook Ready in Servings
10 min 50 min 1 h 6
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Ingredients


7 medium Carrots (peeled and coarsely chooped)
1 clove(s) Garlic (left whole)
4 tbsp Olive oil
1/4 cup sliced Tomato (peeled, seeded)
1 tbsp Salt
1 cup Sweet potato
1 cup Turnip (peeled and roughly chopped)
4 cup Water
1/8 tsp White pepper
1 small Yellow onion (coarsely chopped)

Instructions


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 147  
Calories from fat 84  
Calories from saturated fat 11.7  
Total Fat 9.4  g
Saturated Fat 1.3  g
Trans Fat 0.0  g
Polyunsaturated Fat 1.1  g
Monounsaturated Fat 6.7  g
Cholesterol 0  mg
Sodium 1257  mg
Potassium 384  mg
Total Carbohydrate 14.3  g
Dietary Fiber 3.1  g
Sugars 5.8  g
Protein 1.4  g

Dietary servings

Per Portion


Vegetables 1.9

Energy sources


Pygal 39% 462.432752466 164.91838068 57% 301.861048171 234.929521749 4% 369.276875448 107.907651887 39% 57% Carbohydrates Fat Protein
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