Directions:
- Bring a large saucepan of water to a boil.
- Add carrots, and cook just until tender.
- Drain, return the carrots to the pan and 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 water/vegetable stock/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 immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 50.14 Kcal (210 kJ) | ||
| Calories from fat | 10.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.15g | 2% | |
|---|---|---|---|
| Cholesterol | 0.46mg | 0% | |
| Sodium | 51.86mg | 2% | |
| Potassium | 252.49mg | 5% | |
| Total Carbs | 8.89g | 3% | |
| Sugars | 4.8g | 19% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 1.52g | 3% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 0.6mg | 19% | |
| Calcium | 63.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 24.33 Kcal (102 kJ) | ||
| Calories from fat | 5.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.56g | 2% | |
|---|---|---|---|
| Cholesterol | 0.22mg | 0% | |
| Sodium | 25.17mg | 2% | |
| Potassium | 122.53mg | 5% | |
| Total Carbs | 4.31g | 3% | |
| Sugars | 2.33g | 19% | |
| Dietary Fiber | 1.04g | 9% | |
| Protein | 0.74g | 3% | |
| Vitamin C | 2.7mg | 9% | |
| Vitamin A | 0.3mg | 19% | |
| Calcium | 31mg | 6% | |
* 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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