Directions:
- Sauté carrots, onion and celery in butter in a Dutch oven for 10 minutes.
- Add broth, and bring to a boil.
- Cover, reduce heat and simmer for 20 minutes.
- Remove from heat, and cool for 10 minutes.
- Place half of mixture in an electric blender; blend until smooth.
- Repeat with remaining mixture.
- Return to Dutch oven.
- Stir in half-and-half, and cook until thoroughly heated (do not boil).
- Makes about 7 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.47 Kcal (785 kJ) | ||
| Calories from fat | 98.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.9g | 17% | |
|---|---|---|---|
| Cholesterol | 30.33mg | 10% | |
| Sodium | 608.58mg | 25% | |
| Potassium | 717.91mg | 15% | |
| Total Carbs | 19.7g | 7% | |
| Sugars | 9.23g | 37% | |
| Dietary Fiber | 5.54g | 22% | |
| Protein | 2.92g | 6% | |
| Vitamin C | 21.3mg | 36% | |
| Vitamin A | 1.6mg | 54% | |
| Calcium | 102.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 50.91 Kcal (213 kJ) | ||
| Calories from fat | 26.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.96g | 17% | |
|---|---|---|---|
| Cholesterol | 8.24mg | 10% | |
| Sodium | 165.27mg | 25% | |
| Potassium | 194.96mg | 15% | |
| Total Carbs | 5.35g | 7% | |
| Sugars | 2.51g | 37% | |
| Dietary Fiber | 1.5g | 22% | |
| Protein | 0.79g | 6% | |
| Vitamin C | 5.8mg | 36% | |
| Vitamin A | 0.4mg | 54% | |
| Calcium | 27.9mg | 10% | |
* 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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