Directions:
- Peel carrots and cut into 1/4 inch thick slices.
- In a saucepan, melt butter.
- Add onions and sauté for 3 minutes.
- Add carrots and 2 cups stock.
- Bring to boil, reduce to simmer, and cook 20 minutes.
- Puree soup in food processor, adding yogurt and milk.
- Return to pan and add stock or yogurt to adjust consistency.
- Add salt and pepper to taste.
- Serve hot or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 499.61 Kcal (2092 kJ) | ||
| Calories from fat | 44.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.97g | 8% | |
|---|---|---|---|
| Cholesterol | 15.91mg | 5% | |
| Sodium | 15632.5mg | 651% | |
| Potassium | 660.69mg | 14% | |
| Total Carbs | 92.77g | 31% | |
| Sugars | 12.96g | 52% | |
| Dietary Fiber | 5.27g | 21% | |
| Protein | 4.28g | 9% | |
| Vitamin C | 12mg | 20% | |
| Vitamin A | 1.6mg | 52% | |
| Calcium | 155mg | 16% | |
| Amount Per 100 g | |||
| Calories | 135.11 Kcal (566 kJ) | ||
| Calories from fat | 12.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.34g | 8% | |
|---|---|---|---|
| Cholesterol | 4.3mg | 5% | |
| Sodium | 4227.47mg | 651% | |
| Potassium | 178.67mg | 14% | |
| Total Carbs | 25.09g | 31% | |
| Sugars | 3.5g | 52% | |
| Dietary Fiber | 1.42g | 21% | |
| Protein | 1.16g | 9% | |
| Vitamin C | 3.2mg | 20% | |
| Vitamin A | 0.4mg | 52% | |
| Calcium | 41.9mg | 16% | |
* 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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