Directions:
- In a small saucepan, saute onion and garlic in butter until tender. Add the water, carrots, rice and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are very tender.
- Remove from the heat; cool slightly. Transfer to a blender or food processor; cover and process until pureed. Return to the saucepan; heat through. Sprinkle with parsley. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.89 Kcal (778 kJ) | ||
| Calories from fat | 61.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.79g | 10% | |
|---|---|---|---|
| Cholesterol | 0.26mg | 0% | |
| Sodium | 628.2mg | 26% | |
| Potassium | 438.06mg | 9% | |
| Total Carbs | 26.09g | 9% | |
| Sugars | 6.92g | 28% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 7.12g | 14% | |
| Vitamin C | 11.8mg | 20% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 0.7mg | 4% | |
| Calcium | 72.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 49.34 Kcal (207 kJ) | ||
| Calories from fat | 16.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.8g | 10% | |
|---|---|---|---|
| Cholesterol | 0.07mg | 0% | |
| Sodium | 166.75mg | 26% | |
| Potassium | 116.28mg | 9% | |
| Total Carbs | 6.93g | 9% | |
| Sugars | 1.84g | 28% | |
| Dietary Fiber | 1.12g | 17% | |
| Protein | 1.89g | 14% | |
| Vitamin C | 3.1mg | 20% | |
| Vitamin A | 0.2mg | 21% | |
| Iron | 0.2mg | 4% | |
| Calcium | 19.3mg | 7% | |
* 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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