Directions:
- Heat the oil in a large 8-quart soup pot over medium heat. Add the carrots, onions, and potatoes. Cook, stirring occasionally, until tender but not brown, about 25-30 minutes.
- Add broth, cinnamon stick, bay leaf, and thyme. Bring to a boil, reduce the heat, and simmer for 45 minutes. Remove the bay leaf and cinnamon stick.
- In a blender or food processor, puree the carrot mixture in batches. Return to the pot and warm over low heat. Add the nutmeg and salt and pepper to taste.
- Optional: Swirl in the yogurt and top with pistachios just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.73 Kcal (501 kJ) | ||
| Calories from fat | 35.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.93g | 6% | |
|---|---|---|---|
| Cholesterol | 0.49mg | 0% | |
| Sodium | 275.01mg | 11% | |
| Potassium | 382.88mg | 8% | |
| Total Carbs | 17.91g | 6% | |
| Sugars | 5.91g | 24% | |
| Dietary Fiber | 3.58g | 14% | |
| Protein | 4.46g | 9% | |
| Vitamin C | 6.4mg | 11% | |
| Vitamin A | 1mg | 32% | |
| Iron | 0.4mg | 2% | |
| Calcium | 81.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 41.7 Kcal (175 kJ) | ||
| Calories from fat | 12.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.37g | 6% | |
|---|---|---|---|
| Cholesterol | 0.17mg | 0% | |
| Sodium | 95.78mg | 11% | |
| Potassium | 133.34mg | 8% | |
| Total Carbs | 6.24g | 6% | |
| Sugars | 2.06g | 24% | |
| Dietary Fiber | 1.25g | 14% | |
| Protein | 1.55g | 9% | |
| Vitamin C | 2.2mg | 11% | |
| Vitamin A | 0.3mg | 32% | |
| Iron | 0.1mg | 2% | |
| Calcium | 28.5mg | 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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