Directions:
- Melt butter in a heavy bottom saucepan over medium high heat. Add carrots, celery, and onion and cook until tender.
- Stir in flour and cook, stirring constantly for 2 minutes. add canned tomatoes, sugar, marjoram, basil, bay leaf, and chicken broth. Simmer 30 minutes.
- Discard bay leaf. Puree soup in batches in a blender until smooth. Transfer to a double boiler and stir in heavy cream, curry powder, whit pepper, paprika, and salt. Simmer until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.34 Kcal (843 kJ) | ||
| Calories from fat | 152.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.99g | 26% | |
|---|---|---|---|
| Cholesterol | 56.37mg | 19% | |
| Sodium | 683.62mg | 28% | |
| Potassium | 293.88mg | 6% | |
| Total Carbs | 9.18g | 3% | |
| Sugars | 2.39g | 10% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 1.82g | 4% | |
| Vitamin C | 15.6mg | 26% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 53.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 75.3 Kcal (315 kJ) | ||
| Calories from fat | 57.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.35g | 26% | |
|---|---|---|---|
| Cholesterol | 21.08mg | 19% | |
| Sodium | 255.67mg | 28% | |
| Potassium | 109.91mg | 6% | |
| Total Carbs | 3.43g | 3% | |
| Sugars | 0.89g | 10% | |
| Dietary Fiber | 0.54g | 6% | |
| Protein | 0.68g | 4% | |
| Vitamin C | 5.8mg | 26% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.2mg | 2% | |
| Calcium | 19.9mg | 5% | |
* 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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