Directions:
- In 3L saucepan, cook onion in butter 5 minutes or until onion is tender.
- Add carrots,broth and dill; cook over medium heat 15-28 minutes or until carrots are very tender.
- Put carrots, broth, dill and salt into blender container. Cover and process until smooth. Return mixture to saucepan; stir in half and half. Gently heat; do not let soup boil. makes 4 servings.,.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.52 Kcal (685 kJ) | ||
| Calories from fat | 91.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.14g | 16% | |
|---|---|---|---|
| Cholesterol | 30.02mg | 10% | |
| Sodium | 534.26mg | 22% | |
| Potassium | 562.88mg | 12% | |
| Total Carbs | 15.34g | 5% | |
| Sugars | 6.37g | 25% | |
| Dietary Fiber | 3.75g | 15% | |
| Protein | 3.16g | 6% | |
| Vitamin C | 17mg | 28% | |
| Vitamin A | 1.2mg | 39% | |
| Calcium | 113.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 52.32 Kcal (219 kJ) | ||
| Calories from fat | 29.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.24g | 16% | |
|---|---|---|---|
| Cholesterol | 9.6mg | 10% | |
| Sodium | 170.93mg | 22% | |
| Potassium | 180.08mg | 12% | |
| Total Carbs | 4.91g | 5% | |
| Sugars | 2.04g | 25% | |
| Dietary Fiber | 1.2g | 15% | |
| Protein | 1.01g | 6% | |
| Vitamin C | 5.4mg | 28% | |
| Vitamin A | 0.4mg | 39% | |
| Calcium | 36.2mg | 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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