Carrot Lemon Thyme soup with cheddar

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Carrot Lemon Thyme soup with cheddar calories by ingredient


Introduction

Smooth and velvety and delicious Smooth and velvety and delicious
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)

Tips

Feel free to add a dash of hot sauce for some extra zing.


Directions

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.