Directions:
- Melt butter in large, leavy pot over medium-high heat.
- Add carrots and next 6 ingredients and sauté until vegetables are softened, about 10 minutes. Discard bay leaf.
- Transfer mixture to processor and blend until smooth. Return mixture to pot.
- Add stock and all remaining ingredients. Boil soup over medium-high head to blend flavours, about 15 minutes. Cool slightly.
- Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper.
- Bring soup to simmer.
- Divide among serving bowls, and sprinkle with roasted Pumpkin seeds that have been hulled or roasted peanuts.
- This is so very yummy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.58 Kcal (907 kJ) | ||
| Calories from fat | 89.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.94g | 15% | |
|---|---|---|---|
| Cholesterol | 13.48mg | 4% | |
| Sodium | 244.25mg | 10% | |
| Potassium | 562.93mg | 12% | |
| Total Carbs | 27.28g | 9% | |
| Sugars | 15.47g | 62% | |
| Dietary Fiber | 4.02g | 16% | |
| Protein | 7.28g | 15% | |
| Vitamin C | 8.4mg | 14% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 1.2mg | 7% | |
| Calcium | 67mg | 7% | |
| Amount Per 100 g | |||
| Calories | 70.52 Kcal (295 kJ) | ||
| Calories from fat | 29.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.24g | 15% | |
|---|---|---|---|
| Cholesterol | 4.39mg | 4% | |
| Sodium | 79.53mg | 10% | |
| Potassium | 183.29mg | 12% | |
| Total Carbs | 8.88g | 9% | |
| Sugars | 5.04g | 62% | |
| Dietary Fiber | 1.31g | 16% | |
| Protein | 2.37g | 15% | |
| Vitamin C | 2.7mg | 14% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 0.4mg | 7% | |
| Calcium | 21.8mg | 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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