Directions:
- In a Dutch oven or soup kettle over medium-low heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.
- Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.31 Kcal (587 kJ) | ||
| Calories from fat | 20.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 4% | |
|---|---|---|---|
| Sodium | 663.35mg | 28% | |
| Potassium | 784.9mg | 17% | |
| Total Carbs | 24.27g | 8% | |
| Sugars | 9.06g | 36% | |
| Dietary Fiber | 5.54g | 22% | |
| Protein | 4.98g | 10% | |
| Vitamin C | 10.3mg | 17% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 0.5mg | 3% | |
| Calcium | 83.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 31.45 Kcal (132 kJ) | ||
| Calories from fat | 4.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.51g | 4% | |
|---|---|---|---|
| Sodium | 148.68mg | 28% | |
| Potassium | 175.92mg | 17% | |
| Total Carbs | 5.44g | 8% | |
| Sugars | 2.03g | 36% | |
| Dietary Fiber | 1.24g | 22% | |
| Protein | 1.12g | 10% | |
| Vitamin C | 2.3mg | 17% | |
| Vitamin A | 0.3mg | 49% | |
| Iron | 0.1mg | 3% | |
| Calcium | 18.7mg | 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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