Directions:
- 1. Scrub and rough dice carrots.
- 2. Use a large spoon to toss carrots in large bowl with half of the olive oil, salt, and pepper.
- 3. Transfer to baking pan and roast in oven 10-20 minute or until soft.
- 4. Peel and rough dice onions.
- 5. Toss in a large bowl with the rest of the olive oil, salt, and pepper.
- 6. Transfer to baking pan and roast 8-15 minute or until done.
- 7. Transfer carrots and onions along with roast liquid from pan to kettle on stove and heat over medium heat until vegetables are very soft.
- 8. Thin using vegetable stock; (see attached recipe) adjust to baby food consistency. (Most of the stock will be used).
- 9. Puree soup mixture using blender or food processor.
- 10. Stir in cream.
- 11. Adjust soup to thin applesauce consistency using stock.
- 12. Season soup to taste with salt and pepper.
- 13. Check temperature of soup (should be maintained at approximately 160º).
- 14. Preheat griddle to 350°.
- 15. Julienne cut sage.
- 16. Hand chop walnuts roughly.
- 17. Saute sage and walnuts with olive oil on griddle until lightly browned, about 5 minutes.
- 18. Portion soup into 1/2 cup servings using 1/2-cup spoodle.
- 19. Garnish with sage and walnut mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 337.94 Kcal (1415 kJ) | ||
| Calories from fat | 230.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.56g | 39% | |
|---|---|---|---|
| Cholesterol | 13.56mg | 5% | |
| Sodium | 167.99mg | 7% | |
| Potassium | 804.03mg | 17% | |
| Total Carbs | 25.45g | 8% | |
| Sugars | 11.43g | 46% | |
| Dietary Fiber | 7.93g | 32% | |
| Protein | 5.23g | 10% | |
| Vitamin C | 14.8mg | 25% | |
| Vitamin A | 2.1mg | 68% | |
| Iron | 0.4mg | 2% | |
| Calcium | 143.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 44.36 Kcal (186 kJ) | ||
| Calories from fat | 30.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.36g | 39% | |
|---|---|---|---|
| Cholesterol | 1.78mg | 5% | |
| Sodium | 22.05mg | 7% | |
| Potassium | 105.54mg | 17% | |
| Total Carbs | 3.34g | 8% | |
| Sugars | 1.5g | 46% | |
| Dietary Fiber | 1.04g | 32% | |
| Protein | 0.69g | 10% | |
| Vitamin C | 1.9mg | 25% | |
| Vitamin A | 0.3mg | 68% | |
| Calcium | 18.9mg | 14% | |
* 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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