Directions:
- Reserve and set aside 1/2 pound carrots.
- Heat oil in large soup pot then sauté onions and celery until golden.
- Add all remaining ingredients except reserved carrots.
- Bring to a boil then cover and simmer over moderate heat until vegetables are tender.
- Puree until smooth then return to low heat and simmer 20 minutes.
- Let stand several hours before serving.
- Just before serving steam reserved carrots until tender and stir into soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.85 Kcal (816 kJ) | ||
| Calories from fat | 50.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.66g | 9% | |
|---|---|---|---|
| Sodium | 539.31mg | 22% | |
| Potassium | 842.66mg | 18% | |
| Total Carbs | 32.03g | 11% | |
| Sugars | 18.57g | 74% | |
| Dietary Fiber | 6.36g | 25% | |
| Protein | 3.95g | 8% | |
| Vitamin C | 49mg | 82% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 0.5mg | 3% | |
| Calcium | 115.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 38.35 Kcal (161 kJ) | ||
| Calories from fat | 10.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.11g | 9% | |
|---|---|---|---|
| Sodium | 106.16mg | 22% | |
| Potassium | 165.86mg | 18% | |
| Total Carbs | 6.3g | 11% | |
| Sugars | 3.66g | 74% | |
| Dietary Fiber | 1.25g | 25% | |
| Protein | 0.78g | 8% | |
| Vitamin C | 9.6mg | 82% | |
| Vitamin A | 0.3mg | 50% | |
| Iron | 0.1mg | 3% | |
| Calcium | 22.8mg | 12% | |
* 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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