Carrot and Tomato Soup Recipe

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Ingredients:

Serving

2 (16 oz) bags carrots, peeled and sliced
4 (14 1/2 oz) cans chicken broth ( college inn)
4 tsp raw white rice
2 dashes cayenne pepper
1 cup whole tomato, canned, cut into chunks and drained
salt (optional)

Directions:

Cook carrots and rice with the pepper in the chicken broth until soft, about 30 minutes.
Puree the soup in a blender or with an immersion blender.
Add the chunks of tomato and puree just a little bit so that there are still small pieces of tomato.
Correct seasoning to taste, adding salt if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	11.42 Kcal (48 kJ)
Calories from fat	0.15 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	46.18mg	2%
Potassium	63.93mg	1%
Total Carbs	2.45g	1%
Sugars	0.73g	3%
Dietary Fiber	0.34g	1%
Protein	0.32g	1%
Vitamin C	3.2mg	5%
Vitamin A	0.1mg	2%
Iron	0.1mg	0%
Calcium	4.2mg	0%

Amount Per 100 g
Calories	34.07 Kcal (143 kJ)
Calories from fat	0.44 Kcal
		% Daily Value*
Total Fat	0.05g	0%
Sodium	137.7mg	2%
Potassium	190.63mg	1%
Total Carbs	7.3g	1%
Sugars	2.18g	3%
Dietary Fiber	1g	1%
Protein	0.95g	1%
Vitamin C	9.6mg	5%
Vitamin A	0.2mg	2%
Iron	0.2mg	0%
Calcium	12.5mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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