Directions:
- In a large soup kettle heat oil. Saute leeks and garlic until softened but not brown.
- Add carots, potato and enough liquid to barely cover. Simmer about 30 minutes until vegetables are soft.
- Puree soup in a blender (or use an immersion blender) and return to pot. Add remaining liquid to your desired thickness. Mix well and heat through.
- Serve hot with croutons.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.38 Kcal (538 kJ) | ||
| Calories from fat | 33.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.76g | 6% | |
|---|---|---|---|
| Sodium | 1020.79mg | 43% | |
| Potassium | 552.32mg | 12% | |
| Total Carbs | 19.91g | 7% | |
| Sugars | 6.03g | 24% | |
| Dietary Fiber | 3.94g | 16% | |
| Protein | 2.37g | 5% | |
| Vitamin C | 22.1mg | 37% | |
| Vitamin A | 1.1mg | 36% | |
| Iron | 0.9mg | 5% | |
| Calcium | 64.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 38.37 Kcal (161 kJ) | ||
| Calories from fat | 10.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.12g | 6% | |
|---|---|---|---|
| Sodium | 305.1mg | 43% | |
| Potassium | 165.08mg | 12% | |
| Total Carbs | 5.95g | 7% | |
| Sugars | 1.8g | 24% | |
| Dietary Fiber | 1.18g | 16% | |
| Protein | 0.71g | 5% | |
| Vitamin C | 6.6mg | 37% | |
| Vitamin A | 0.3mg | 36% | |
| Iron | 0.3mg | 5% | |
| Calcium | 19.4mg | 6% | |
* 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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