Directions:
- Steam carrots until tender.
- In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
- In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and ground red pepper. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 413.66 Kcal (1732 kJ) | ||
| Calories from fat | 217.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.19g | 37% | |
|---|---|---|---|
| Cholesterol | 61.88mg | 21% | |
| Sodium | 1112.43mg | 46% | |
| Potassium | 997.41mg | 21% | |
| Total Carbs | 44.77g | 15% | |
| Sugars | 11.8g | 47% | |
| Dietary Fiber | 7.09g | 28% | |
| Protein | 9.59g | 19% | |
| Vitamin C | 17.9mg | 30% | |
| Vitamin A | 1.7mg | 56% | |
| Iron | 2.1mg | 12% | |
| Calcium | 214.3mg | 21% | |
| Amount Per 100 g | |||
| Calories | 86.07 Kcal (360 kJ) | ||
| Calories from fat | 45.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.03g | 37% | |
|---|---|---|---|
| Cholesterol | 12.87mg | 21% | |
| Sodium | 231.45mg | 46% | |
| Potassium | 207.52mg | 21% | |
| Total Carbs | 9.32g | 15% | |
| Sugars | 2.45g | 47% | |
| Dietary Fiber | 1.47g | 28% | |
| Protein | 1.99g | 19% | |
| Vitamin C | 3.7mg | 30% | |
| Vitamin A | 0.4mg | 56% | |
| Iron | 0.4mg | 12% | |
| Calcium | 44.6mg | 21% | |
* 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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