Creamy Roasted Carrot and Zucchini Soup
by MauriceZeegers
Green Evi
Source: http://greenevi.com/creamy-roasted-carrot-zucchini
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INGREDIENTS
INSTRUCTIONS
1. Preheat oven to 200°C. Peel the carrots and the potato, and cut them into bite sized pieces. Cut the zucchinis also into small pieces.
2. Place them on a baking tray and drizzle some olive oil, add the spices too. Roast them for 20-30 minutes.
3. Once they are ready put everything in a blender and blend until smooth. Add a little more water, if it would be too thick. Enjoy!
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (472g) | ||
| Recipe Makes: 3 Servings | ||
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| Calories: 170 | ||
| Calories from Fat: 9 (5%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1g | 1 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 215.9mg | 7 % | |
| Potassium 1463.8mg | 39 % | |
| Total Carbohydrate 38.5g | 11 % | |
| Dietary Fiber 9.4g | 38 % | |
| Sugars, other 29.1g | ||
| Protein 5.7g | 8 % | |
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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. |
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Calories per serving: 170
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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