Nutritional Info

Nutrition Facts

Serving Size 1 (200g)

Calories 57
Calories from Fat 30 (53%)
Amount Per Serving %DIV
Total Fat 3.4g 5%
Saturated Fat 2.2g 11%
Monounsaturated Fat 1g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 12.3mg 4%
Sodium 410.3mg 18%
Potassium 368.9mg 8%
Total Carbohydrate 2.6g 1%
Dietary Fiber 0.1g 1%
Sugars 1.1g
Protein 4g 8%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
 
Recipe Description
A contrasting swirl of green pesto and sour cream adds a colorful accent to creamy carrot soup.
Prep time
10 min
Cook time
30 min
Ready In
40 min

Ingredients

Serves Tool

Serves To:USMetric
1 Tablespoon(T)  butter
1 Cup(c)  yellow onion, chopped
2 Clove(clv)  garlic, minced
2 Cup(c)  carrots, sliced
1   medium russet potato, peeled and cubed
1 Teaspoon(t)  sugar
1/2 Teaspoon(t)  salt
1/4 Teaspoon(t)  thyme, dried
1/2 Teaspoon(t)  paprika
1/8 Teaspoon(t)  white pepper, ground
3 1/4 Cup(c)  chicken stock or broth
2 Tablespoon(T)  basil pesto, for topping
2 Tablespoon(T)  sour cream, for topping

Preparation

In a large soup pot over medium heat, melt butter. Add onion and garlic and saute for 2 minutes. Add carrots, potato, sugar, salt, thyme, paprika and white pepper and saute until vegetables are tender, about 5 minutes longer. Add 1 cup of the stock. Reduce heat to medium low and simmer, covered, until vegetables are tender, about 20 minutes. Transfer in batches to a food processor or blender and puree. Return to pot. Add remaining 2 1/4 cups stock. Ladle into bowls and top with a dollop each of pesto and sour cream. Swirl together slightly for an artistic touch.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.