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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 138.6
  • Total Fat: 6.2 g
  • Cholesterol: 7.9 mg
  • Sodium: 515.6 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 4.9 g
  • Protein: 2.4 g

View full nutritional breakdown of carrot soup base calories by ingredient
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carrot soup base

Submitted by: SCHNUECKSCH

Introduction

easy to make and great to freeze easy to make and great to freeze
Number of Servings: 12

Ingredients

    Carrots, raw, 2000 grams (remove)
    Onions, raw, 3 slice, large (1/4" thick) (remove)
    Garlic, 9 cloves (remove)
    Olive Oil, 3 tbsp (remove)
    Sour Cream, reduced fat, 1 cup (remove)
    Vegetable Broth, 5 cup (remove) (you can also use chicken or meat broth, i prefer a vegetarian option...)

Directions

chop garlic and onions, cut carrots in big slices

in a large pot, heat olive oil, add garlic and onions + let simmer until slightly brown, add carrots and immediately add vegetable broth

let cook until carrots are soft enough, then mix until smooth

add cream/sour cream

i usually freeze without any spices so that i can adapt it to our mood when i take it out of the freezer; what works well: chili, curry, ginger, coriander, ...

enjoy

Serving Size: makes 3 portions to freeze @ 4 servings each

Number of Servings: 12

Recipe submitted by SparkPeople user SCHNUECKSCH.






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