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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
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Red Carrot Soup

Submitted by: OIL_FIELD_WIFE

Introduction

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

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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.






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