Directions:
- Bring a large saucepan of water to a boil. Add carrots, and cook just until tender. Drain, and return the carrots to the pan. Set aside.
- Heat oil in a skillet over medium heat. Saute onion and garlic until soft, about 5 minutes. Transfer the onion and garlic to the saucepan with the carrots, and pour in chicken stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.
- Puree the carrot mixture in a food processor or blender, in small batches if necessary. Return to the saucepan, and stir in the milk, dill and chives. Cook just until heated through, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.26 Kcal (491 kJ) | ||
| Calories from fat | 26.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.93g | 5% | |
|---|---|---|---|
| Cholesterol | 4.81mg | 2% | |
| Sodium | 266.58mg | 11% | |
| Potassium | 483.65mg | 10% | |
| Total Carbs | 17.45g | 6% | |
| Sugars | 9.21g | 37% | |
| Dietary Fiber | 2.85g | 11% | |
| Protein | 6.23g | 12% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 0.1mg | 0% | |
| Calcium | 75.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 42.41 Kcal (178 kJ) | ||
| Calories from fat | 9.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.06g | 5% | |
|---|---|---|---|
| Cholesterol | 1.74mg | 2% | |
| Sodium | 96.41mg | 11% | |
| Potassium | 174.92mg | 10% | |
| Total Carbs | 6.31g | 6% | |
| Sugars | 3.33g | 37% | |
| Dietary Fiber | 1.03g | 11% | |
| Protein | 2.25g | 12% | |
| Vitamin C | 2.7mg | 12% | |
| Vitamin A | 0.3mg | 25% | |
| Calcium | 27.4mg | 8% | |
* 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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