Directions:
- In a large pot, saute celery, onion and red pepper in butter.
- Add all remaining ingredients, except cream.
- Cook until carrots are VERY soft, 30 minutes.
- Use a slotted spoon to transfer all large pieces of the soup to the bowl of a food processor.
- Add 1/2 c cream to bowl of processor and puree until very smooth.
- Return to puree to pot with the broth.
- Whisk in remaining cream.
- Bring just to a boil, then remove from heat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.89 Kcal (782 kJ) | ||
| Calories from fat | 128.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.31g | 22% | |
|---|---|---|---|
| Cholesterol | 48.99mg | 16% | |
| Sodium | 583.94mg | 24% | |
| Potassium | 444.63mg | 9% | |
| Total Carbs | 13.45g | 4% | |
| Sugars | 6.7g | 27% | |
| Dietary Fiber | 3.88g | 16% | |
| Protein | 2.37g | 5% | |
| Vitamin C | 22.6mg | 38% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 6.3mg | 35% | |
| Calcium | 95.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 43.61 Kcal (183 kJ) | ||
| Calories from fat | 30.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 22% | |
|---|---|---|---|
| Cholesterol | 11.43mg | 16% | |
| Sodium | 136.27mg | 24% | |
| Potassium | 103.76mg | 9% | |
| Total Carbs | 3.14g | 4% | |
| Sugars | 1.56g | 27% | |
| Dietary Fiber | 0.91g | 16% | |
| Protein | 0.55g | 5% | |
| Vitamin C | 5.3mg | 38% | |
| Vitamin A | 0.3mg | 44% | |
| Iron | 1.5mg | 35% | |
| Calcium | 22.4mg | 10% | |
* 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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