Directions:
- Melt butter in large pot over medium-high heat.
- Add onion, thyme, bay leaves, and garlic.
- Sauté until onion softens, about 5 minutes.
- Add carrots, tomato, celery, and broth.
- Bring to boil. Cover, reduce heat to medium-low, and simmer until carrots are very tender, about 30 minutes.
- Add fruit last 10 minutes of cooking.
- Remove and discard thyme sprigs and bay leaves.
- Working in small batches, puree soup in blender until very smooth; return to same pot.
- Season with salt and pepper. (Can be made 1 day ahead.
- Cool slightly, cover, and chill.
- Rewarm over low heat before continuing.
- Ladle soup into bowls.
- Sprinkle with ground cinnamon or float cinnamon stick on soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.94 Kcal (540 kJ) | ||
| Calories from fat | 49.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 8% | |
|---|---|---|---|
| Cholesterol | 11.45mg | 4% | |
| Sodium | 138.75mg | 6% | |
| Potassium | 572.91mg | 12% | |
| Total Carbs | 17.63g | 6% | |
| Sugars | 10.78g | 43% | |
| Dietary Fiber | 4.9g | 20% | |
| Protein | 4.57g | 9% | |
| Vitamin C | 28.6mg | 48% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 1.2mg | 6% | |
| Calcium | 59.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 38.56 Kcal (161 kJ) | ||
| Calories from fat | 14.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.65g | 8% | |
|---|---|---|---|
| Cholesterol | 3.42mg | 4% | |
| Sodium | 41.5mg | 6% | |
| Potassium | 171.34mg | 12% | |
| Total Carbs | 5.27g | 6% | |
| Sugars | 3.22g | 43% | |
| Dietary Fiber | 1.47g | 20% | |
| Protein | 1.37g | 9% | |
| Vitamin C | 8.5mg | 48% | |
| Vitamin A | 0.4mg | 40% | |
| Iron | 0.3mg | 6% | |
| Calcium | 17.9mg | 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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