Carrot Lemon Thyme soup with cheddar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 serving Large Raw Carrot (by ZADSHASKA) 0.5 cup, chopped Onions, raw 1 tbsp Worchestershire Sauce (by REDRCP) 1 serving Knorr Chicken Buillion cube (by SWITCH09) 4 cup (8 fl oz) Water, tap 1 serving White Potato - Small Boiled with skin 1.0 cup Cheese, sharp cheddar, grated 1 cup Milk, nonfat (skim milk) 2 gram(s) Herbs- Lemon/Thyme/Basil - G Fresh 120g (by HOOKS1972)
Peel and chop carrots, potato and onion. Put in large pot with water, buillion cube, worchesterstire, fresh lemon thyme and a dash of salt. Bring to a boil, let simmer until vegetables are soft. Place all the vegetables and half the liquid in a blender, puree. Pour back into pot. Use some of the liquid to swish out the blender jar. On low heat, stir in milk, let warm, then gradually add cheese. Stir until smooth and melted. DO NOT BOIL
Serving Size: approximately 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CATH2019.
Serving Size: approximately 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CATH2019.
Nutritional Info Amount Per Serving
- Calories: 102.3
- Total Fat: 4.7 g
- Cholesterol: 15.6 mg
- Sodium: 254.9 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 1.3 g
- Protein: 4.7 g
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