Lose Weight Vegetable Soup Diet Carrot Soup Recipe

Carrot Soup Recipe

This Cream of Carrot Soup Recipe is easy to make, nutritious, delicious and perfect with crusty bread. To get the right thickness of the creamy carrot soup, add vegetable (or chicken) stock just to cover the vegetables and add more if required in step 3.

Recipe Nutritional Profile: Healthy Weight, Heart Healthy, High Fiber, Low Calorie, Low Saturated Fat, Low Sodium, Low Cholesterol, Good Source of Vitamin A, Vitamin C, Manganese.

Serves 4

Preparation time: 15 min.

Cooking time: 40 min.

Per 1 Serving

Amount Per Serving

Calories

148

Calories from Fat

% Daily Value^*

Total Fat

Saturated Fat

1.3g

Polyunsaturated Fat

0.4g

Monounsaturated Fat

Cholesterol

0mg

Sodium

86mg

Total Carbohydrates

26g

Dietary Fiber

28%

Sugars

Protein

Vitamin A 392%	•	Vitamin C 26%
Manganese 20%	•	Vitamin B6 14%
Potassium 5%	•

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The information provided here is approximate and does not include: possible substitutions, optional ingredients and ingredients to taste. How did we calculate Recipe Guidelines?

© Lose-Weight-With-Us.com

Ingredients:

1 tbsp. olive oil;

1 medium onion chopped;

1 tbsp. coriander seeds;

450g (1lb) carrots, chopped;

1 medium sweet potato chopped;

1 liter (2 pints) hot vegetable (or chicken) stock;

1 tbsp. lemon juice;

1 tbsp. coriander chopped and extra coriander leaves to garnish;

2 tbsp. half-fat creme fraiche;

Salt and ground pepper to taste.

How to Make Cream of Carrot and Coriander Soup:

Heat the oil in a large pan, add the onion and coriander seeds and cook over a medium heat for 5 min. Add the carrots and sweet potato and cook for a further 5 min.
Add the stock (enough just to cover the vegetables) and bring the soup to the boil. Reduce the heat and leave to simmer for 20 min. Leave to cool slightly, then whiz in a blender until slightly chunky. Add lemon juice, salt and pepper to taste.
Pour the soup into a clean pan, add some more stock if required, and reheat gently stirring in the chopped coriander at the end.
Drizzle over the creme fraiche and sprinkle on the coriander leaves. Serve the soup in warmed bowls.

Author: Lana Soko