Try this Dill Carrot Soup recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan of boiling water, cook carrots just until theyre tender. Drain and return carrots to saucepan. Set aside. In a non-stick skillet, heat oil. Saute garlic & onion until softened, approximately 5 minutes. Add to carrots, along with stock. Cover saucepan and simmer 25 minutes. Puree in food processor until smooth, in batches if necessary. Return mixture to saucepan. Stir in milk, dill & chives. Serves 4 - 6. Make this soup and refrigerate up to 1 day ahead of serving, and reheat gently if serving warm. Serving Ideas : Serve hot or cold, garnished with a dollop of yogurt. NOTES : from Rose Reisman Brings Home Light Cooking, MacMillan, Toronto, 1993 ISBN 0-7715-9000-8 To save tears, instead of chopping onion, can use 4 tablespoons dried onions, rehydrated in boiling water and then drained. This should work with Lacteeze or other lactose-reduced milk. Recipe by: Rose Reisman Brings Home Light Cooking, p. 30 Posted to EAT-LF Digest by "Ellen Pickett"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (412g) | ||
Recipe Makes: 6 | ||
|
||
Calories: 253 | ||
Calories from Fat: 72 (28%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 7.9g | 11 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 16.8mg | 5 % | |
Sodium 853.6mg | 29 % | |
Potassium 873mg | 23 % | |
Total Carbohydrate 29.7g | 9 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 27.1g | ||
Protein 15.2g | 22 % | |
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: 253
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.