Carrot Soup
- Total Time
- 30 minutes
- Rating
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Ingredients
- 6tablespoons butter
- 3pounds carrots, diced
- 3Idaho potatoes, diced
- 2large onions, diced
- 2teaspoons sugar
- 12cups chicken stock
- Coarse salt and freshly ground pepper to taste
- ½cup finely chopped parsley
Nutritional analysis per serving (12 servings)
242 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 9 grams protein; 1031 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large heavy kettle heat 4 tablespoons butter and gently fry the carrots, potatoes and onions for 15 minutes, covered, stirring occasionally.
- Step 2
Add the sugar, stock, salt and pepper. Simmer gently until the vegetables are soft. Puree in a blender, but not too fine. Correct seasoning.
- Step 3
Just before you are ready to serve, stir in the remaining two tablespoons butter and the parsley.
- Step 4
Serve the soup in warm bowls.
Private Notes