Directions:
- Combine first 6 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 2 minutes or until carrots are tender.
- Place half of soup mixture in a blender or food processor. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend 30 seconds or until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining soup mixture. Ladle soup into bowls; garnish with yogurt and thyme sprigs, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 107.55 Kcal (450 kJ) | ||
| Calories from fat | 2.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.26g | 0% | |
|---|---|---|---|
| Sodium | 361.97mg | 15% | |
| Potassium | 429.91mg | 9% | |
| Total Carbs | 8.19g | 3% | |
| Sugars | 3.72g | 15% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 18.59g | 37% | |
| Vitamin C | 3.3mg | 5% | |
| Iron | 3.6mg | 20% | |
| Calcium | 137.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 47.52 Kcal (199 kJ) | ||
| Calories from fat | 1.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.11g | 0% | |
|---|---|---|---|
| Sodium | 159.93mg | 15% | |
| Potassium | 189.95mg | 9% | |
| Total Carbs | 3.62g | 3% | |
| Sugars | 1.64g | 15% | |
| Dietary Fiber | 0.46g | 4% | |
| Protein | 8.21g | 37% | |
| Vitamin C | 1.4mg | 5% | |
| Iron | 1.6mg | 20% | |
| Calcium | 60.8mg | 14% | |
* 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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