Directions:
- Melt butter in heavy large pot over medium-high heat.
- Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes.
- Discard bay leaf.
- Transfer mixture to processor and blend until smooth.
- Return mixture to pot. Add broth and all remaining ingredients except cilantro.
- Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly.
- Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.).
- Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.22 Kcal (671 kJ) | ||
| Calories from fat | 90.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.05g | 15% | |
|---|---|---|---|
| Cholesterol | 8.98mg | 3% | |
| Sodium | 77.67mg | 3% | |
| Potassium | 382.46mg | 8% | |
| Total Carbs | 16.11g | 5% | |
| Sugars | 9.53g | 38% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 4.82g | 10% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 55.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 54.34 Kcal (228 kJ) | ||
| Calories from fat | 30.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.41g | 15% | |
|---|---|---|---|
| Cholesterol | 3.04mg | 3% | |
| Sodium | 26.34mg | 3% | |
| Potassium | 129.72mg | 8% | |
| Total Carbs | 5.46g | 5% | |
| Sugars | 3.23g | 38% | |
| Dietary Fiber | 0.68g | 8% | |
| Protein | 1.63g | 10% | |
| Vitamin C | 1.9mg | 9% | |
| Iron | 0.2mg | 3% | |
| Calcium | 19mg | 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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