Ingredients:
- 4 (14 1/2 oz) cans chicken broth (use vegetable broth for vegetarian or vegan version) or 4 (14 1/2 oz) cans vegetable broth (use vegetable broth for vegetarian or vegan version)
Directions:
- Saute in a large pot, the onion with the butter until translucent. Add the broth and carrots and bring to a boil.
- Add all the spices and continue to boil until the carrots are cooked through.
- In a food processor or blender, puree the soup until the texture is smooth. You will need to do this in batches so that it doesn't over flow.
- Return to the pot and stir, adjusting the salt and pepper if needed. Mix in the cream for a creamy and indulgent version. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.46 Kcal (542 kJ) | ||
| Calories from fat | 50.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.59g | 9% | |
|---|---|---|---|
| Cholesterol | 19.3mg | 6% | |
| Sodium | 157.89mg | 7% | |
| Potassium | 476.48mg | 10% | |
| Total Carbs | 15.33g | 5% | |
| Sugars | 6.49g | 26% | |
| Dietary Fiber | 4.46g | 18% | |
| Protein | 5.84g | 12% | |
| Vitamin C | 8.6mg | 14% | |
| Vitamin A | 1.2mg | 38% | |
| Iron | 0.8mg | 4% | |
| Calcium | 77.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 74.85 Kcal (313 kJ) | ||
| Calories from fat | 29.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.23g | 9% | |
|---|---|---|---|
| Cholesterol | 11.16mg | 6% | |
| Sodium | 91.29mg | 7% | |
| Potassium | 275.49mg | 10% | |
| Total Carbs | 8.87g | 5% | |
| Sugars | 3.75g | 26% | |
| Dietary Fiber | 2.58g | 18% | |
| Protein | 3.37g | 12% | |
| Vitamin C | 5mg | 14% | |
| Vitamin A | 0.7mg | 38% | |
| Iron | 0.5mg | 4% | |
| Calcium | 44.9mg | 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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