Carrot Soup
Prep
10m
Cook
45m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Soup
| 2 14 ounce cans chicken broth |
| 2 large leeks, whites only, chopped |
| 3 cups carrots, chopped |
| 0.25 tsp thyme |
| 0.13 tsp white pepper |
| 0.5 cup milk |
Carrot Soup Directions
- Boil, reduce, simmer, covered, 40 minutes.
- Puree
- Add milk, then simmer 2 minutes
Nutrition facts
Serving size 1 cup diet vegetarian gluten free
Per Serving
| Kcal: | 217 kcal |
| Fibers (g): | 5.7g |
| Sodium (mg): | 1422mg |
| Carbs: | 33.5g |
| Sugar (g): | 15.5g |
| Fat: | 3.8g |
| Saturated fat (g): | 1.4g |
| Cholesterol: | 5mg |
| Proteins: | 12.7g |