Try this Dill And Carrot Soup recipe, or contribute your own.
Suggest a better description1. Melt butter in a large saucepan and cook onion, potato or sweet potato and carrots for 5 minutes. 2. Stir in stock and bring to the boil. Then reduce heat and simmer for 30 minutes. Remove pan from heat and set aside to cool slightly. 3. Transfer soup mixture, in batches, to a food processor or blender and process until smooth. To the last batch of soup mixture add the sour cream. Return soup to a clean saucepan and cook over a low heat, stirring constantly, until soup is hot. Do not allow the soup to boil or it will curdle. Stir in chopped dill and ladle soup into warmed bowls. Garnish with extra dill sprigs. Serve immediately with crusty bread and a dollop of cream or a little grated cheese if liked. Recipe by: Super Food Ideas (Aussie Magazine)
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Serving Size: 1 Serving (317g) | ||
Recipe Makes: 4 servings | ||
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Calories: 281 | ||
Calories from Fat: 207 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.9g | 31 % | |
Saturated Fat 13.2g | 66 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 60.2mg | 19 % | |
Sodium 467.4mg | 16 % | |
Potassium 345.5mg | 9 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 11.5g | ||
Protein 7.2g | 10 % | |
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: 281
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