Carrot Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 cup baby carrots, chopped1 med yukon gold potato, peeled1/2 c onions, chopped4 cloves garlic, minced1 can chicken broth, low fat1/2 c water1/2 tsp olive oil1/4 Tbls butter2 Tbls half & half Salt to tasteFreshly ground pepper to taste.
Saute onion, potato and garlic in olive oil for about 3 minutes in pan.
Add broth and water and bring to a boil. Reduce tempature to low, cover and cook about 15 to 20 minutes, or until carrots and potatoes mash under pressure.
Pour half of mixture in blender and blend til smooth. Return mixture to pan, stir and add cream and butter.
Heat through add salt and pepper and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user ETHERIALAURA.
Add broth and water and bring to a boil. Reduce tempature to low, cover and cook about 15 to 20 minutes, or until carrots and potatoes mash under pressure.
Pour half of mixture in blender and blend til smooth. Return mixture to pan, stir and add cream and butter.
Heat through add salt and pepper and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user ETHERIALAURA.
Nutritional Info Amount Per Serving
- Calories: 188.7
- Total Fat: 5.3 g
- Cholesterol: 9.4 mg
- Sodium: 788.6 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 5.3 g
- Protein: 4.7 g
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