Directions:
- Heat oil in a large saucepan.
- Add carrots, onion, garlic, and bay leaves and cook for 10 minutes.
- Put the stock in another saucepan and bring to the boil.
- Pour the boiling stock over the vegetables and simmer for 15 minutes, or until tender.
- Remove the pan from the heat and remove the bay leaves.
- Allow the soup to cool a little, then transfer to a blender and puree until smooth.
- Season with pepper.
- If the soup is too thick, add some extra stock.
- Serve garnished with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.58 Kcal (626 kJ) | ||
| Calories from fat | 60.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.68g | 10% | |
|---|---|---|---|
| Cholesterol | 6mg | 2% | |
| Sodium | 328.59mg | 14% | |
| Potassium | 442.91mg | 9% | |
| Total Carbs | 16.64g | 6% | |
| Sugars | 8.01g | 32% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 6.92g | 14% | |
| Vitamin C | 5.7mg | 9% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 0.1mg | 0% | |
| Calcium | 34mg | 3% | |
| Amount Per 100 g | |||
| Calories | 51.45 Kcal (215 kJ) | ||
| Calories from fat | 20.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.3g | 10% | |
|---|---|---|---|
| Cholesterol | 2.06mg | 2% | |
| Sodium | 113.02mg | 14% | |
| Potassium | 152.34mg | 9% | |
| Total Carbs | 5.72g | 6% | |
| Sugars | 2.76g | 32% | |
| Dietary Fiber | 0.8g | 9% | |
| Protein | 2.38g | 14% | |
| Vitamin C | 2mg | 9% | |
| Vitamin A | 0.2mg | 20% | |
| Calcium | 11.7mg | 3% | |
* 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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