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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 78.3
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 245.8 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.0 g

View full nutritional breakdown of Carrot Potato Soup calories by ingredient
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Carrot Potato Soup

Submitted by: AUBRAZILLA
Carrot Potato Soup

Introduction

Quick to whip up with the help of an immersion blender!
No Cholesterol, low fat, barely any calories, tons of Vitamin A & C!!
Quick to whip up with the help of an immersion blender!
No Cholesterol, low fat, barely any calories, tons of Vitamin A & C!!

Number of Servings: 6

Ingredients

    Carrots, raw, 2 large (about 1lb) sliced
    Margarine, 1.5 tbsp
    Red Potato, 400 grams (4 small potatoes) cubed
    Low Sodium Broth, 2 cubes dissolved in 1 cup boiling water
    Ginger, ground, 1 tsp
    Pepper, black, .5 tbsp
    Spinach, fresh, 3 cups chopped

Directions

Melt the margarine in a pot with the ginger and toss in the chopped carrots, coating them. After cooking on low for 5 minutes add cubed potatoes, black pepper and 1 cup concentrated broth.
Bring to a simmer, add 4 more cups water and again bring to a simmer.

Taste, add more water if necessary. When the carrots and potatoes are al-dente, puree them with your immersion blender or move in small batches to a standing blender (the vegetables need to be soft, but not over-boiled or they will lose flavor and nutrients)

Warm the soup again and wilt chopped spinach in before serving. Serve with a dollop of plain yogurt if it is too spicy.

Number of Servings: 6

Recipe submitted by SparkPeople user AUBRAZILLA.






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