Carrot Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Carrots, raw, 2 large (about 1lb) slicedMargarine, 1.5 tbspRed Potato, 400 grams (4 small potatoes) cubedLow Sodium Broth, 2 cubes dissolved in 1 cup boiling waterGinger, ground, 1 tspPepper, black, .5 tbspSpinach, fresh, 3 cups chopped
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.
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.
Nutritional Info 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
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