Directions:
- Slice carrots (peel if using larger carrots) and put into a saucepan with the vegetable stock, honey, garlic and salt.
- Bring to boil, reduce the heat and simmer for 30 minutes or until the carrots are tender.
- Adjust seasonings to your taste.
- Puree in a processor or blender and process, gently reheat before stirring in cream.
- Do not boil once cream is added.
- Serve sprinkled with chopped parsley.
- N.B.~ If soup requires thickening (it is a personal preference) make a paste of a little cornflour and water mix well before adding to soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 670.83 Kcal (2809 kJ) | ||
| Calories from fat | 27.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.08g | 5% | |
|---|---|---|---|
| Cholesterol | 9.44mg | 3% | |
| Sodium | 24862.94mg | 1036% | |
| Potassium | 244.02mg | 5% | |
| Total Carbs | 132.43g | 44% | |
| Sugars | 15.76g | 63% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 1.69g | 3% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 0.9mg | 5% | |
| Calcium | 57mg | 6% | |
| Amount Per 100 g | |||
| Calories | 237.72 Kcal (995 kJ) | ||
| Calories from fat | 9.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.09g | 5% | |
|---|---|---|---|
| Cholesterol | 3.34mg | 3% | |
| Sodium | 8810.45mg | 1036% | |
| Potassium | 86.47mg | 5% | |
| Total Carbs | 46.93g | 44% | |
| Sugars | 5.59g | 63% | |
| Dietary Fiber | 0.9g | 10% | |
| Protein | 0.6g | 3% | |
| Vitamin C | 1.2mg | 6% | |
| Vitamin A | 0.3mg | 28% | |
| Iron | 0.3mg | 5% | |
| Calcium | 20.2mg | 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.
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