Carrot Soup

10m
Prep Time
25m
Cook Time
35m
Ready In

Recipe: #42188

January 20, 2024



"Recipe source: Ripe Figs cookbook."

Original is 4 servings

Nutritional

  • Serving Size: 1 (541.5 g)
  • Calories 255.9
  • Total Fat - 13 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 15.3 mg
  • Sodium - 1310.9 mg
  • Total Carbohydrate - 33.8 g
  • Dietary Fiber - 6 g
  • Sugars - 9.8 g
  • Protein - 3.3 g
  • Calcium - 63 mg
  • Iron - 1.3 mg
  • Vitamin C - 27 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a large saucepan or pot over medium heat, heat the olive oil and butter and then add the onion and saute for 5 minutes.

Step 2

Stir in the potato, coriander and cinnamon and stir fry for one minute and then add the carrots and broth, plus 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil and then lower heat and simmer for 20 minutes or until carrots have softened.

Step 3

Blend the soup and serve.

Tips


No special items needed.

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