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Course

Preparation

Diets

DIY

Source: Chef Guadalupe García de León | Category: Soups & Stews

Carrot Soup

This colorful soup is full of vitamins and flavor.

Carrot Soup recipe made with canola oil by Chef Guadalupe García de León

Ingredients

  • 1 cup white onion, chopped 250 mL
  • 1 Tbsp canola oil 15 mL
  • 5 cups carrot, peeled and cut in cubes 750 g
  • 1 Tbsp fresh grated ginger 15 mL
  • 2 tsp coriander seeds 10 mL
  • 4 cups vegetable stock 1 L
  • 1 tsp salt 5 mL
  • 1/2 tsp ground black pepper 2 mL
1 cup white onion, chopped1 Tbsp canola oil5 cups carrot, peeled and cut in cubes1 Tbsp fresh grated ginger2 tsp coriander seeds4 cups vegetable stock1 tsp salt1/2 tsp ground black pepper

Instructions

  • 1. In a saucepan cook onions with canola oil until they are soft.
  • 2. Add carrots, ginger and coriander seeds and cook for 2 minutes, stirring often. Add vegetable stock and simmer over low heat
  • 3. Cover saucepan and cook for about 25 minutes or until the carrots are very soft.
  • 4. Puree soup using an immersion blender. Season with salt and pepper.

Yield

4 servings

serving size

1 1/4 cup (310 mL)

nutritional analysis

Calories130
Total Fat4 g
Saturated Fat0 g
Cholesterol0 mg
Carbohydrates23 g
Fiber7 g
Sugars11 g
Protein2 g
Sodium830 mg
Potassium588 mg

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