Directions:
- Place the stock in a 2-qt.
- Pot and add the carrots and onion.
- Bring to a boil and turn down to a simmer.
- Cook, covered, until the vegetables are very tender.
- Puree in a food processor and return to the pan.
- Stir in the remaining ingredients, bring to a simmer and serve.
- Salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 857.17 Kcal (3589 kJ) | ||
| Calories from fat | 479.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.31g | 82% | |
|---|---|---|---|
| Cholesterol | 33.3mg | 11% | |
| Sodium | 13795.22mg | 575% | |
| Potassium | 684.12mg | 15% | |
| Total Carbs | 71.29g | 24% | |
| Sugars | 23.32g | 93% | |
| Dietary Fiber | 6.88g | 28% | |
| Protein | 20.22g | 40% | |
| Vitamin C | 2.7mg | 4% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2mg | 11% | |
| Calcium | 76mg | 8% | |
| Amount Per 100 g | |||
| Calories | 322.8 Kcal (1351 kJ) | ||
| Calories from fat | 180.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.08g | 82% | |
|---|---|---|---|
| Cholesterol | 12.54mg | 11% | |
| Sodium | 5195.18mg | 575% | |
| Potassium | 257.63mg | 15% | |
| Total Carbs | 26.85g | 24% | |
| Sugars | 8.78g | 93% | |
| Dietary Fiber | 2.59g | 28% | |
| Protein | 7.61g | 40% | |
| Vitamin C | 1mg | 4% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.7mg | 11% | |
| Calcium | 28.6mg | 8% | |
* 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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