Directions:
- Heat oil in large saucepan, add onions and garlic, and cook until tender, adding water if necessary, to prevent drying.
- Add carrots, broth, tomato paste and rice. Reduce heat to low, cover and cook until rice and carrots are tender, 30-40 minutes.
- Puree soup, in batches, in blender or food processor until smooth.
- Return to pan. Stir in milk, salt and pepper, and nutmeg. Reheat over medium heat, stirring until heated through.
- Ladle into bowls.
- Garnish with dollop of plain nonfat yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.39 Kcal (697 kJ) | ||
| Calories from fat | 57.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.35g | 10% | |
|---|---|---|---|
| Cholesterol | 1.18mg | 0% | |
| Sodium | 264.45mg | 11% | |
| Potassium | 381.67mg | 8% | |
| Total Carbs | 22.62g | 8% | |
| Sugars | 8.15g | 33% | |
| Dietary Fiber | 2.66g | 11% | |
| Protein | 5.56g | 11% | |
| Vitamin C | 7mg | 12% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 0.4mg | 2% | |
| Calcium | 150.2mg | 15% | |
| Amount Per 100 g | |||
| Calories | 51.43 Kcal (215 kJ) | ||
| Calories from fat | 17.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 10% | |
|---|---|---|---|
| Cholesterol | 0.37mg | 0% | |
| Sodium | 81.73mg | 11% | |
| Potassium | 117.96mg | 8% | |
| Total Carbs | 6.99g | 8% | |
| Sugars | 2.52g | 33% | |
| Dietary Fiber | 0.82g | 11% | |
| Protein | 1.72g | 11% | |
| Vitamin C | 2.2mg | 12% | |
| Vitamin A | 0.2mg | 21% | |
| Iron | 0.1mg | 2% | |
| Calcium | 46.4mg | 15% | |
* 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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