Directions:
- Saute chopped celery, onions, garlic, salt and pepper, in the butter until soft.
- Add carrots sliced about 1/2 inch, and cook about 4 minute
- Add stock and cook until vegetables are fork tender.
- Puree with hand blender.
- Stir in dill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 919.69 Kcal (3851 kJ) | ||
| Calories from fat | 26.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 37401.56mg | 1558% | |
| Potassium | 366.4mg | 8% | |
| Total Carbs | 180.55g | 60% | |
| Sugars | 5.59g | 22% | |
| Dietary Fiber | 3.49g | 14% | |
| Protein | 1.42g | 3% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 0.8mg | 28% | |
| Calcium | 45.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 246.44 Kcal (1032 kJ) | ||
| Calories from fat | 6.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.77g | 4% | |
|---|---|---|---|
| Cholesterol | 2.05mg | 3% | |
| Sodium | 10021.94mg | 1558% | |
| Potassium | 98.18mg | 8% | |
| Total Carbs | 48.38g | 60% | |
| Sugars | 1.5g | 22% | |
| Dietary Fiber | 0.93g | 14% | |
| Protein | 0.38g | 3% | |
| Vitamin C | 2.1mg | 13% | |
| Vitamin A | 0.2mg | 28% | |
| Calcium | 12.3mg | 5% | |
* 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.
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