Carrot Potato Soup

Carrot Potato Soup
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Carrot Potato Soup calories by ingredient


Introduction

Quick to whip up with the help of an immersion blender!
No Cholesterol, low fat, barely any calories, tons of Vitamin A & C!! Quick to whip up with the help of an immersion blender!
No Cholesterol, low fat, barely any calories, tons of Vitamin A & C!!
Number of Servings: 6

Ingredients

    Carrots, raw, 2 large (about 1lb) sliced
    Margarine, 1.5 tbsp
    Red Potato, 400 grams (4 small potatoes) cubed
    Low Sodium Broth, 2 cubes dissolved in 1 cup boiling water
    Ginger, ground, 1 tsp
    Pepper, black, .5 tbsp
    Spinach, fresh, 3 cups chopped

Directions

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.