Carrot Soup

Preparation:  20 min. Cooking: 30 min. Total: 50 min.
Recipe photo
  • 1 1/4 Tbsp unsalted butter
  • 1 1/2 Lb carrots , peeled and sliced
  • 1 large red bell peppers , seeded and sliced
  • 1 large sweet onions , sliced
  • 2 tsp sugar
  • 1 1/4 Cup vegetable broth
  • 2 oranges , juiced
  • 4 Fl Oz light cream
Melt butter in a heavy saucepan over medium heat. Saut'e carrots, bell peppers and onions 7-8 minutes, stirring frequently. Add sugar and saut'e another minute. Stir in vegetable stock and orange juice and bring to a boil. Cover saucepan. Reduce heat to low and simmer 20 minutes or until vegetables are very tender. Transfer to a large bowl and cool. Pur'ee mixture in a food processor or blender until very smooth. Add cream, blend and serve immediately.
Calories
230 Cal
Fat
10 g
Carbs
35 g
Protein
3.8 g
Fiber
8.3 g
Sugar
21 g
Cholesterol
29 mg
Sodium
410 mg


Nutrients

Fiber     8.3 g
Fat     10 g
Sugar     21 g
Carbs     35 g
Protein     3.8 g
Calories     230 Cal

Fats

Fat, Poly     0.6 g
Fat, Mono     2.6 g
Fat, Sat     6 g
Fat, Trans     0 g
Fat, Percent     39 %

Vitamins

Vitamin, K     26 mcg     22 %
Vitamin, A     31000 IU     1000 %
Vitamin, B12     0.1 mcg     3.1 %
Niacin     1.8 mg     11 %
Riboflavin     0.2 mg     15 %
Vitamin, C     98 mg     110 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.5 mg     34 %
Vitamin, E     2.8 mg     19 %
Panto, Acid     0.9 mg     17 %
Choline     33 mg     6 %
Thiamin     0.2 mg     20 %

Minerals

Calcium     130 mcg     13 %
Phosphorus     120 mg     17 %
Magnesium     39 mg     9.2 %
Copper     0.1 mcg     13 %
Fluoride     82 mcg     2000 %
Zinc     0.7 mg     6.2 %
Cholesterol     29 mg     0.2 %
Sodium     410 mg     28 %
Selenium     2.2 mcg     4 %
Manganese     0.4 mg     5.6 %
Potassium     740 mg     16 %
Iron     1 mg     13 %