Directions:
- Do not peel potatoes, cut them in 1 inch squares, set aside.
- Dice 5 carrots, no need to peel, set aside.
- Dice onion and mince garlic.
- In large soup pan, sautee garlic and onion in oil or butter for aprox 5 minutes.
- Pour vegetable broth into pan, add carrots and potatoes.
- Wait until liquid comes to a boil, turn on medium-low and cook for 25 minutes or until both carrots and potatoes are done.
- Blend half the soup mixture in blender or magic bullet, return to pan.
- Add cream or half-and-half, add basil, parsley and dill, salt and pepper. cook on low for 10-15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 811.84 Kcal (3399 kJ) | ||
| Calories from fat | 198.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.02g | 34% | |
|---|---|---|---|
| Cholesterol | 39.11mg | 13% | |
| Sodium | 3036.81mg | 127% | |
| Potassium | 2158.47mg | 46% | |
| Total Carbs | 142.02g | 47% | |
| Sugars | 38.63g | 155% | |
| Dietary Fiber | 19.8g | 79% | |
| Protein | 19.06g | 38% | |
| Vitamin C | 69.3mg | 116% | |
| Vitamin A | 4.2mg | 139% | |
| Iron | 9.1mg | 51% | |
| Calcium | 319.1mg | 32% | |
| Amount Per 100 g | |||
| Calories | 70.65 Kcal (296 kJ) | ||
| Calories from fat | 17.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.92g | 34% | |
|---|---|---|---|
| Cholesterol | 3.4mg | 13% | |
| Sodium | 264.29mg | 127% | |
| Potassium | 187.85mg | 46% | |
| Total Carbs | 12.36g | 47% | |
| Sugars | 3.36g | 155% | |
| Dietary Fiber | 1.72g | 79% | |
| Protein | 1.66g | 38% | |
| Vitamin C | 6mg | 116% | |
| Vitamin A | 0.4mg | 139% | |
| Iron | 0.8mg | 51% | |
| Calcium | 27.8mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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