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%

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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


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


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.

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