Try this Carrot Soup with Dill Pesto recipe, or contribute your own.
Suggest a better descriptionMelt butter in heavy large saucepan over medium heat. Add carrots, onion and dill seeds and saut until onion is translucent and tender, about 10 minutes. Add 4 cups broth and bring to boil. Reduce heat and simmer until carrots are very tender, about 35 minutes. Transfer soup to blender in batches and puree. Thin with more broth if desired. Season to taste with salt and pepper. Combine fresh dill and pine nuts in processor and chop finely using on/off turns. With processor running, slowly add oil and process until well blended. Season to taste with salt and pepper. (Soup and pesto can be prepared 1 day ahead. Cover separately and refrigerate.) Rewarm soup. Ladle into bowls. Divided dill pesto among bowls. Using knife, swirl pesto into soup. Serves 4. Bon Appetit August 1993
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Serving Size: 1 Serving (950g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1689 | ||
Calories from Fat: 726 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 80.6g | 108 % | |
Saturated Fat 19.9g | 100 % | |
Monounsaturated Fat 34g | ||
Polyunsanturated Fat 20.5g | ||
Cholesterol 410mg | 126 % | |
Sodium 1112.3mg | 38 % | |
Potassium 1507.3mg | 40 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 16.8g | ||
Protein 210.5g | 301 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1689
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