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Carrot Soup

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10 Carrots - scraped

  2. 1/4 cup 49g / 1.7oz Margarine

  3. 1 1/2 tablespoons 22ml Sugar

  4. 1/2 cup 118ml Water

  5. 3 tablespoons 45ml Flour

  6. 1/3 teaspoon 1.7ml Salt

  7. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  8. 1/4 teaspoon 1 1/3ml Nutmeg

  9. 3 cups 711ml Skim milk

  10. 1 cup 237ml Half-and-half

Instructions Jump to Ingredients ↑

  1. Slice carrots. To saucepan, add two tablespoons margarine, carrots, sugar, 1/4 teaspoon salt and water. Simmer covered until carrots are tender.

  2. In a separate saucepan, melt remaining margarine and stir in flour, 1/3 teaspoon salt, pepper, nutmeg and milk. Cook over moderately-high heat, stirring constantly until it thickens; set aside.

  3. Add carrots and white sauce to a food processor and puree until smooth. Keep warm; add half-and-half to desired consistency.

  4. This recipe yields 6 servings.

  5. Nutritional Analysis Per Serving: Calories 250; Fat (grams) 13; Percent calories from fat 47; Percent polyunsaturated 11; Percent saturated 14; Percent monounsaturated 22; Cholesterol (milligrams) 17; Sodium (milligrams) 252; Protein (grams) 7; Carbohydrate (grams) 26; Fiber (grams) 4.

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