Carrot Soup
Yield
4
servingsCalories
130
kcalServing Size
1 1/4 cup
This colorful soup is full of vitamins and flavor.
Ingredients
1 cup 250 ml white onion, chopped
1 tbsp 15 ml canola oil
5 cups 750 g carrots, peeled and cut into cubes
1 tbsp 15 ml fresh grated ginger
2 tsp 10 ml coriander seed
4 cups 1 l vegetable stock
1 tsp 5 ml salt
1⁄2 tsp 2 ml ground black pepper
Directions
- In a saucepan cook onions with canola oil until they are soft.
- Add carrots, ginger and coriander seeds and cook for 2 minutes, stirring often. Add vegetable stock and simmer over low heat.
- Cover saucepan and cook for about 25 minutes or until the carrots are very soft.
- Puree soup using an immersion blender. Season with salt and pepper.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories130
- % Daily Value *
- Total Fat
4g
7%
- Saturated Fat 0g 0%
- Cholesterol 0mg 0%
- Sodium 830mg 35%
- Potassium 588mg 17%
- Total Carbohydrate
23g
8%
- Dietary Fiber 7g 29%
- Sugars 11g
- Protein 2g 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
