Carrot Soup
"Recipe source: Ripe Figs cookbook."
Original is 4 servings
Ingredients
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.