Directions:
- Peel carrots and potatoes and cut into pieces, cut shallots in to pieces.
- Preheat oven to 400, place vegetables in ovenproof dish and toss with the olive oil until all coated, season with salt and pepper and place into preheated oven for 40 mins until roasted
- Remove from oven and put into a saucepan with the chicken broth, using a handheld blender, puree the vegetables, or you could use the food proccessor, when smooth, gently heat in saucepan until warmed through. serve in warmed soup bowls. You can also serve with a tablespoon of sour cream swirled on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.84 Kcal (745 kJ) | ||
| Calories from fat | 63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 11% | |
|---|---|---|---|
| Sodium | 915.39mg | 38% | |
| Potassium | 750.6mg | 16% | |
| Total Carbs | 24.8g | 8% | |
| Sugars | 11.85g | 47% | |
| Dietary Fiber | 5.13g | 21% | |
| Protein | 3.91g | 8% | |
| Vitamin C | 28.9mg | 48% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 1.1mg | 6% | |
| Calcium | 74.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 43.06 Kcal (180 kJ) | ||
| Calories from fat | 15.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.69g | 11% | |
|---|---|---|---|
| Sodium | 221.64mg | 38% | |
| Potassium | 181.74mg | 16% | |
| Total Carbs | 6g | 8% | |
| Sugars | 2.87g | 47% | |
| Dietary Fiber | 1.24g | 21% | |
| Protein | 0.95g | 8% | |
| Vitamin C | 7mg | 48% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 0.3mg | 6% | |
| Calcium | 18.1mg | 7% | |
* 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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