Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 43.6
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 70.5 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 2.8 g
- Protein: 1.3 g
View full nutritional breakdown of Red Carrot Soup calories by ingredient
Red Carrot Soup
Submitted by: OIL_FIELD_WIFEIntroduction
I got this recipe from Gourmet Magazine and tweaked it a bit. I was given a bunch of fresh carrots/beets and this was great to use them up. I got this recipe from Gourmet Magazine and tweaked it a bit. I was given a bunch of fresh carrots/beets and this was great to use them up.Number of Servings: 12
Ingredients
-
Onions, raw, 1 cup, chopped
Carrots, raw, 5 cup, chopped
Beets, fresh, 6 beet (2" dia) chopped
Water, tap, 8 cup (8 fl oz)
Thyme, fresh, 2 tsp
Red Pepper Flakes 1 tsp
Bay Leaves 2-3
Salt & Pepper
Directions
Heat some olive oil in a soup pan. Saute thyme, bay leaves, red pepper flakes, and onion in pan until onion is tender.
Add carrots, beets, salt and pepper and water. Bring to a boil. Cover, simmer on low for 20-30 minutes, until veggies are tender. Remove bay leaves and throw away. Remove veggies from pot and puree in a food processor. Return to pot and stir. Add more water if too thick.
Makes 12-15 sevings.
Number of Servings: 12
Recipe submitted by SparkPeople user OIL_FIELD_WIFE.
Add carrots, beets, salt and pepper and water. Bring to a boil. Cover, simmer on low for 20-30 minutes, until veggies are tender. Remove bay leaves and throw away. Remove veggies from pot and puree in a food processor. Return to pot and stir. Add more water if too thick.
Makes 12-15 sevings.
Number of Servings: 12
Recipe submitted by SparkPeople user OIL_FIELD_WIFE.
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