Low Calorie Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
450 grams of chopped carrots (preferably organic)chicken stock cube or home made stock1 large sweet potato, preferably baked before hand, but raw sweet potato will do2 cloves of chopped garlic1 large onion, choppedblack pepper (to taste)hot chilli pepper (to taste)olive oil 1 tablespooni also add fresh herbs and dried herbs
this recipe makes 5 servings easily.
1) heat oil in pan and add chopped onions and lighlty fry. after a min add chopped garlic.
2) to the pan, then add the sweet potato (skin removed). if the potato is not baked before hand please make sure the pieces are small.
3) fry for a couple of mins, until onions are golden brown
4) add black pepper, herbs (if using them), chopped chilli and stir
5) then add chopped carrots to mixture and fry for approx 3 mins
6) add stock cube and fill with water until vegtables are covered. if using home made stock, add 1 cup and then fill with water until vegtables are covered.
7) bring to the boil, then put the heat down and allow to simmer. when the carrots become tender, turn off the heat. the time will depend on how large your carrot peices are.
8) allow to cool slightly then transfer to a blender. blend to preferred constistency.
9) taste, add more salt, chilli, fresh herbs or black pepper if you desire and the ENJOY
Number of Servings: 5
Recipe submitted by SparkPeople user MOHIMA.
1) heat oil in pan and add chopped onions and lighlty fry. after a min add chopped garlic.
2) to the pan, then add the sweet potato (skin removed). if the potato is not baked before hand please make sure the pieces are small.
3) fry for a couple of mins, until onions are golden brown
4) add black pepper, herbs (if using them), chopped chilli and stir
5) then add chopped carrots to mixture and fry for approx 3 mins
6) add stock cube and fill with water until vegtables are covered. if using home made stock, add 1 cup and then fill with water until vegtables are covered.
7) bring to the boil, then put the heat down and allow to simmer. when the carrots become tender, turn off the heat. the time will depend on how large your carrot peices are.
8) allow to cool slightly then transfer to a blender. blend to preferred constistency.
9) taste, add more salt, chilli, fresh herbs or black pepper if you desire and the ENJOY
Number of Servings: 5
Recipe submitted by SparkPeople user MOHIMA.
Nutritional Info Amount Per Serving
- Calories: 128.4
- Total Fat: 3.6 g
- Cholesterol: 1.4 mg
- Sodium: 136.7 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 5.3 g
- Protein: 3.5 g
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