Ingredients:
- 1 potato, peeled and cut into 1-inch pieces
- 1 carrot, peeled and cut into 1-inch pieces
- 1 (370 ml) can carnation fat-free evaporated milk
Directions:
- Heat oil in a large saucepan or Dutch oven on medium heat. Add next 5 ingredients. Cook gently for 3-5 minutes, until tender and fragrant. Add stock. Bring to a boil, cover pot, reduce heat and simmer for 30 minutes or until vegetables are tender.
- Puree soup in a blender, food processor or with immersion blender. Return to heat. Stir in Carnation Fat-Free Evaporated Milk, salt and pepper. Taste and adjust seasoning if necessary.
- TIPS: Sprinkle some low-fat grated cheese on top of each bowl of soup before serving.
- If the soup thickens up when refrigerated, just thin out with some water when reheating,.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 84.17 Kcal (352 kJ) | ||
| Calories from fat | 21.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.36g | 4% | |
|---|---|---|---|
| Cholesterol | 2.88mg | 1% | |
| Sodium | 399.71mg | 17% | |
| Potassium | 354.74mg | 8% | |
| Total Carbs | 12g | 4% | |
| Sugars | 4.28g | 17% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 4.97g | 10% | |
| Vitamin C | 50.1mg | 83% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.7mg | 4% | |
| Calcium | 37.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 45.98 Kcal (193 kJ) | ||
| Calories from fat | 11.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.29g | 4% | |
|---|---|---|---|
| Cholesterol | 1.57mg | 1% | |
| Sodium | 218.35mg | 17% | |
| Potassium | 193.79mg | 8% | |
| Total Carbs | 6.55g | 4% | |
| Sugars | 2.34g | 17% | |
| Dietary Fiber | 1.34g | 10% | |
| Protein | 2.72g | 10% | |
| Vitamin C | 27.4mg | 83% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.4mg | 4% | |
| Calcium | 20.7mg | 4% | |
* 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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