Carrot soup

2012-11-10
  • Servings : 5/6
  • Prep Time : 10m
  • Cook Time : 35m
  • Ready In : 45m
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The traditional carrot soup is always a good choice, light, nutritious, ideal for the whole family.

Units: Metric / (Units: US)

Ingredients

  • 2 liters / (8 1/2 cups) water
  • 1 turnip
  • 4 carrots
  • 1 leek
  • 3 medium onions
  • 1 medium potato
  • 3 tablespoons olive oil
  • Salt (to taste)

Directions

    Step 1


    Peel and wash the potatoes, carrots, onions, turnip and the leek. In a large saucepan with 2 liters / (8 1/2 cups) water place the onions, turnip, leek, potatoes and carrots, everything cut into pieces. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook about 25 minutes. Then, remove briefly the saucepan from heat and use a hand blender to blend the soup until creamy. Season with olive oil and salt, stir and place the saucepan back on the stove over high heat.

    Step 2


    When starts boiling, turn off the heat and serve with toasts.

 

Nutrition facts per serving (5 servings):

Calories: 169
 
Total Fat: 8.5 g(13%)
 
Saturated Fat: 1 g(6%)
 
Cholesterol: 0 mg(0%)
 
Sodium: 102 mg(4%)
 
Total Carbohydrate: 22.5 g(7%)
 
Protein: 2.5 g
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