Directions:
- Melt butter in a large saucepan and saute chopped onions over low heat until soft.
- Add sliced carrots, 6 cups chicken stock and bring to a boil. reduce heat and simmer 20 minute.
- Add rough chopped red bell peppers and cook 20 min or till soft.
- Remove from heat, add skim milk, salt and pepper to taste and thyme. remove from heat.
- When soup is cooled, place in blender and puree in batches.
- To serve, reheat. BE SURE NOT TO BOIL.
- Place a dollop of sour cream on each bowl of soup. Enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.51 Kcal (278 kJ) | ||
| Calories from fat | 16.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.87g | 3% | |
|---|---|---|---|
| Cholesterol | 5.46mg | 2% | |
| Sodium | 116.62mg | 5% | |
| Potassium | 257.53mg | 5% | |
| Total Carbs | 8.86g | 3% | |
| Sugars | 5.23g | 21% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 3.32g | 7% | |
| Vitamin C | 74.1mg | 124% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 37.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 40.66 Kcal (170 kJ) | ||
| Calories from fat | 10.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.14g | 3% | |
|---|---|---|---|
| Cholesterol | 3.34mg | 2% | |
| Sodium | 71.3mg | 5% | |
| Potassium | 157.45mg | 5% | |
| Total Carbs | 5.42g | 3% | |
| Sugars | 3.2g | 21% | |
| Dietary Fiber | 0.99g | 6% | |
| Protein | 2.03g | 7% | |
| Vitamin C | 45.3mg | 124% | |
| Calcium | 22.7mg | 4% | |
* 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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