Sunday, September 4, 2011

Carrot Soup

This is a great soup for fall.  It's has a rich, velvety texture you will be sure to enjoy.

- 1 tsp butter
- 1 tsp olive oil
- 4 large carrots, peeled and cut into disks
- 1 medium potato, peeled & diced
- 1/2 small sweet onion, minced
- 1 L of vegetable broth


Heat a frying pan over medium heat.  Melt butter and add olive oil into pan.  Add carrots, potato, and onion and cook about half through. Add vegetable broth and cook until carrots are soft.  Transfer soup into a blender and blend until smooth and creamy.

Serve with a swirl of cream and a sprig of fresh dill.


- Nutritional Info (1/4 recipe) -
Calories - 130   Fat - 5     Carbs - 6     Protein - 1    Fibre - 1

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