Directions:
- In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
- In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 319.7 Kcal (1339 kJ) | ||
| Calories from fat | 159.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.76g | 27% | |
|---|---|---|---|
| Cholesterol | 47.83mg | 16% | |
| Sodium | 1085.51mg | 45% | |
| Potassium | 1022.45mg | 22% | |
| Total Carbs | 33.35g | 11% | |
| Sugars | 16.15g | 65% | |
| Dietary Fiber | 6.98g | 28% | |
| Protein | 9.95g | 20% | |
| Vitamin C | 14.6mg | 24% | |
| Vitamin A | 2.5mg | 82% | |
| Iron | 0.5mg | 3% | |
| Calcium | 108.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 65.29 Kcal (273 kJ) | ||
| Calories from fat | 32.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.63g | 27% | |
|---|---|---|---|
| Cholesterol | 9.77mg | 16% | |
| Sodium | 221.68mg | 45% | |
| Potassium | 208.8mg | 22% | |
| Total Carbs | 6.81g | 11% | |
| Sugars | 3.3g | 65% | |
| Dietary Fiber | 1.42g | 28% | |
| Protein | 2.03g | 20% | |
| Vitamin C | 3mg | 24% | |
| Vitamin A | 0.5mg | 82% | |
| Iron | 0.1mg | 3% | |
| Calcium | 22.1mg | 11% | |
* 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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