Carrot Soup (Michele Urvater) Recipe

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Carrot Soup (Michele Urvater)
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Ingredients:

Directions:

  1. Melt the butter. Add the onions and carrots, and cook them, covered, for 10 minutes or until tender. Add the stock and rice, 3/4 teaspoon of salt and freshly ground pepper to taste. Bring the liquid to a boil, and simmer for 25 minutes longer or until rice is tender as well. Remove from heat, puree in a food mill, blender or processor. Return the soup to a saucepan and thin with water of too thick. Bring back to a boil and adjust the seasoning. Stir in cream and remove from heat or, remove the soup from heat and whisk in yogurt. Garnish with parsley
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 187.55 Kcal (785 kJ)
Calories from fat 127.76 Kcal
% Daily Value*
Total Fat 14.2g 22%
Cholesterol 43.45mg 14%
Sodium 912.28mg 38%
Potassium 487.82mg 10%
Total Carbs 11.61g 4%
Sugars 5.27g 21%
Dietary Fiber 2.99g 12%
Protein 1.62g 3%
Vitamin C 26.6mg 44%
Vitamin A 0.7mg 24%
Iron 0.1mg 1%
Calcium 61.8mg 6%
Amount Per 100 g
Calories 49.55 Kcal (207 kJ)
Calories from fat 33.75 Kcal
% Daily Value*
Total Fat 3.75g 22%
Cholesterol 11.48mg 14%
Sodium 241mg 38%
Potassium 128.87mg 10%
Total Carbs 3.07g 4%
Sugars 1.39g 21%
Dietary Fiber 0.79g 12%
Protein 0.43g 3%
Vitamin C 7mg 44%
Vitamin A 0.2mg 24%
Calcium 16.3mg 6%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.3
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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