Directions:
- Pare and chop the carrots. Boil the carrots in the water until tender. Drain and puree the carrots in a food processor.
- Sauté the onion in the butter, sprinkle with flour, and cook for 2 minutes over low heat. Add the chicken stock, cream and carrot puree. Simmer for 3 minutes. Stir in the seasonings. Simmer for 5 minutes longer.
- Sprinkle with cilantro and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 345.76 Kcal (1448 kJ) | ||
| Calories from fat | 176.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.6g | 30% | |
|---|---|---|---|
| Cholesterol | 35.93mg | 12% | |
| Sodium | 1149.15mg | 48% | |
| Potassium | 783.83mg | 17% | |
| Total Carbs | 36.91g | 12% | |
| Sugars | 20.3g | 81% | |
| Dietary Fiber | 4.27g | 17% | |
| Protein | 8.84g | 18% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 1.7mg | 9% | |
| Calcium | 93.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 50.62 Kcal (212 kJ) | ||
| Calories from fat | 25.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.87g | 30% | |
|---|---|---|---|
| Cholesterol | 5.26mg | 12% | |
| Sodium | 168.25mg | 48% | |
| Potassium | 114.76mg | 17% | |
| Total Carbs | 5.4g | 12% | |
| Sugars | 2.97g | 81% | |
| Dietary Fiber | 0.63g | 17% | |
| Protein | 1.29g | 18% | |
| Vitamin C | 1.1mg | 12% | |
| Vitamin A | 0.2mg | 41% | |
| Iron | 0.2mg | 9% | |
| Calcium | 13.7mg | 9% | |
* 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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