Saute onion in olive oil for 2 minutes. Add half the carrots, the rest of the vegetables along with the seasonings & continue to saute for 5 minutes. Add the stock & the soy sauce. Bring to a boil & simmer for 20 minutes or until the vegetables are tender. Puree the soup. Return to the pot & add the rest of the carrots. Return the soup to a boil & simmer for 5 minutes, stirring constantly. Serve piping hot. Recipe by Mark Satterly
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|Serving Size: 1 Serving (348g)|
|Recipe Makes: 3|
|Calories from Fat: 25 (21%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 883.1mg||30 %|
|Potassium 556mg||15 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 17.9g|
|Protein 2.9g||4 %|
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Calories per serving: 121
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