Carrot Soup

  • U Serves 12 People
  • P Prep: 00:09
  • P Cook: 00:50
Carrot Soup

Nutritional Facts

per 1 serving size (Recipe makes 12 servings)

Amount Per Serving

Calories 36

Calories from Fat 8

% Daily Values*

Total Fat 0.92

1.42%

Saturated Fat 0.41

2.05%

Polyunsaturated Fat 0.11

Monounsaturated Fat 0.31

Cholesterol 0.00

0.00%

Sodium 172.92

7.21%

Potassium 161.50

Total Carbohydrate 6.87

2.29%

Dietary Fiber 1.57

6.28%

Sugars 3.69

Protein 0.57

Vitamin A 109.75%

Vitamin C 6.19%

Calcium 2.81%

Iron 2.02%

* Nutritional Values are estimated and may vary

³ Description

I’m not a big soup OR veggie fan, but this one was seriously delectable! Usually I feel like soups don’t fill me up, but this one was satisfying, packed with all natural ingredients and nutrition, and freshly flavored! Make this while it’s still chilly out!

² Ingredients

  •  1 tsp Olive Oil
  •  1 cup, chopped Onions
  •  2 tsp Garlic
  •  2 stalk, medium (7-1/2" - 8" long) Celery
  •  3 cup, chopped Carrots
  •  1 cup, sliced Granny Smith Apples
  •  1 tsp Thyme
  •  2 serving (serving = 1 cup) Wild Harvest Vegetable Broth
  •  1 serving (serving = 1 cup) So Delicious Coconut Milk Unsweetened
  •  1/4 tsp Salt
  •  1/4 tsp Black Pepper
  •  1 tsp Cumin
  •  1/2 tsp Curry Powder
  •  1/2 serving (serving = 2 leaves) Tone's Bay Leaves
   

q Directions

PROCEDURE
In a pot over medium heat, heat oil and add onions, garlic and celery. Cook for about 5 minutes, until tender.
Add remaining ingredients. Once mixture reaches a light boil, turn down to a simmer, and leave on low heat for about 40–45 minutes.
Once veggies are cooked, remove bay leaf.
Puree soup using immersion blender, or in a blender/processor in batches.
Devour warm!

Recipe Provided by @mindovermunch

U More Recipes By @mindovermunch:

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