Directions:
- In a large pot, melt the butter in 1 tablespoon of the olive oil.
- Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes.
- Add the broth and water along with the carrots and bring to a boil over high heat; cover and simmer over low heat until the carrots are tender, about 30 minutes.
- Meanwhile, in a small saucepan, heat the remaining 2 tablespoons of olive oil; add the scallions and poppy seeds and cook over moderately high heat, stirring, until the scallions are softened, about 1 minute.
- Working in batches, puree the carrot soup in a blender until smooth; transfer to a clean saucepan.
- Stir in the cream and milk and simmer over moderate heat, stirring.
- Season the soup with salt and pepper and ladle into bowls.
- Garnish with the scallions and poppy seeds and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 107.19 Kcal (449 kJ) | ||
| Calories from fat | 43.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.78g | 7% | |
|---|---|---|---|
| Cholesterol | 12.55mg | 4% | |
| Sodium | 273.94mg | 11% | |
| Potassium | 382.58mg | 8% | |
| Total Carbs | 14.86g | 5% | |
| Sugars | 5.87g | 23% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 2.46g | 5% | |
| Vitamin C | 8.7mg | 14% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 0.6mg | 3% | |
| Calcium | 73.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 44.95 Kcal (188 kJ) | ||
| Calories from fat | 18.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.01g | 7% | |
|---|---|---|---|
| Cholesterol | 5.26mg | 4% | |
| Sodium | 114.87mg | 11% | |
| Potassium | 160.42mg | 8% | |
| Total Carbs | 6.23g | 5% | |
| Sugars | 2.46g | 23% | |
| Dietary Fiber | 1.42g | 14% | |
| Protein | 1.03g | 5% | |
| Vitamin C | 3.6mg | 14% | |
| Vitamin A | 0.3mg | 26% | |
| Iron | 0.2mg | 3% | |
| Calcium | 30.8mg | 7% | |
* 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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