Directions:
- In a large saucepan, saute onion and garlic in oil until tender. Add the broth, carrots, potatoes, salt, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are very tender.
- Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree carrot mixture in batches. Return to the pan. Stir in half-and-half; heat through (do not boil). Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.4 Kcal (609 kJ) | ||
| Calories from fat | 13.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.53g | 2% | |
|---|---|---|---|
| Cholesterol | 3.45mg | 1% | |
| Sodium | 615.07mg | 26% | |
| Potassium | 760.25mg | 16% | |
| Total Carbs | 30.84g | 10% | |
| Sugars | 10.93g | 44% | |
| Dietary Fiber | 6.69g | 27% | |
| Protein | 3.83g | 8% | |
| Vitamin C | 13.6mg | 23% | |
| Vitamin A | 2.1mg | 69% | |
| Iron | 0.4mg | 2% | |
| Calcium | 127.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 51.49 Kcal (216 kJ) | ||
| Calories from fat | 4.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.54g | 2% | |
|---|---|---|---|
| Cholesterol | 1.22mg | 1% | |
| Sodium | 217.82mg | 26% | |
| Potassium | 269.23mg | 16% | |
| Total Carbs | 10.92g | 10% | |
| Sugars | 3.87g | 44% | |
| Dietary Fiber | 2.37g | 27% | |
| Protein | 1.36g | 8% | |
| Vitamin C | 4.8mg | 23% | |
| Vitamin A | 0.7mg | 69% | |
| Iron | 0.1mg | 2% | |
| Calcium | 45.2mg | 13% | |
* 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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