Directions:
- Combine the carrots, onion, potato, tomatoes, green onions, spices, salt and water in a large pot and bring to a boil.
- Lower heat and simmer for 30 minutes, or until the carrots are soft.
- Transfer the soup in batches to a blender or a food processor and process until smoothly pureed.
- Return soup to pot and stir in milk.
- Reheat until very hot or cover and refrigerate until thoroughly chilled, atleast 4 hours.
- (The soup keeps well tightly covered for up to 3 days in the refrigerator.) To serve cold, taste and add salt if desired.
- To serve hot, reheat (without bringing to a boil) and add salt if desired.
- Either way, ladle the soup into bowls, garnish with toasted almonds and basil, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.56 Kcal (693 kJ) | ||
| Calories from fat | 36.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.05g | 6% | |
|---|---|---|---|
| Cholesterol | 4.07mg | 1% | |
| Sodium | 531.95mg | 22% | |
| Potassium | 860.31mg | 18% | |
| Total Carbs | 27.66g | 9% | |
| Sugars | 14.78g | 59% | |
| Dietary Fiber | 6.42g | 26% | |
| Protein | 6.63g | 13% | |
| Vitamin C | 22.8mg | 38% | |
| Vitamin A | 1.4mg | 45% | |
| Iron | 0.6mg | 3% | |
| Calcium | 198.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 35.96 Kcal (151 kJ) | ||
| Calories from fat | 7.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.88g | 6% | |
|---|---|---|---|
| Cholesterol | 0.88mg | 1% | |
| Sodium | 115.54mg | 22% | |
| Potassium | 186.85mg | 18% | |
| Total Carbs | 6.01g | 9% | |
| Sugars | 3.21g | 59% | |
| Dietary Fiber | 1.39g | 26% | |
| Protein | 1.44g | 13% | |
| Vitamin C | 4.9mg | 38% | |
| Vitamin A | 0.3mg | 45% | |
| Iron | 0.1mg | 3% | |
| Calcium | 43.2mg | 20% | |
* 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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