Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 132.3
- Total Fat: 6.4 g
- Cholesterol: 14.0 mg
- Sodium: 454.8 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 5.2 g
- Protein: 2.2 g
View full nutritional breakdown of Carrot and cumin soup calories by ingredient
Carrot and cumin soup
Submitted by: LARISSAMURPHYIntroduction
simple healthy soup simple healthy soupNumber of Servings: 4
Ingredients
-
Carrots, raw, 563 grams (remove)
Onions, raw, 129 grams (remove)
Celery, raw, 67 grams (remove)
Butter, salted, 26 grams (remove)
*Cumin seed, 1.5 tsp (remove)
Salt, .5 tsp (remove)
Pepper, black, 1 tsp (remove)
Water, tap, 1500 mL (remove)
kallo organic vegetable stock cube, 1 serving
Directions
melt butter in a large pan, add chopped celery, onion and cumin.
put on a low heat (3) with the lid on for 10 minutes.
Add peeled and chopped carrots salt and pepper. return to low heat with the lid on. stir occasionally
When the bottom of the pan is covered by the juice from the veg add the water and stock cube. Boil until the carrots are quite soft. puree with a hand blender add further salt and pepper to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user LARISSAMURPHY.
put on a low heat (3) with the lid on for 10 minutes.
Add peeled and chopped carrots salt and pepper. return to low heat with the lid on. stir occasionally
When the bottom of the pan is covered by the juice from the veg add the water and stock cube. Boil until the carrots are quite soft. puree with a hand blender add further salt and pepper to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user LARISSAMURPHY.
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
