Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
| Soup | not in our table | 0 |
| Savory | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 onion, chopped
- 2 stalks celery, chopped
- 5 cups carrots, cut into 1/8" rounds
- 4 cups pure water or veggie stock
- 1 tsp soy sauce
- 1/2 tsp dried bouquet garni
- 1/2 tsp dried basil
- 1 clove garlic, minced
- any other herbs you'd like (for spicy soup, try curry or cumin; for a more savory soup, try parsley, tarragon or dill)
- =
Directions
Place all vegetables into a large soup pot with the water or stock. Bring to a boil. Add the soy sauce and herbs. Reduce the heat and simmer, covered, for 10-15 minutes until the carrots are tender. Remove 1 1/2 cups of the carrots from the soup and set aside. Strain the remaining soup, reserving the broth, and puree the veggies in a blender or food processor. Recombine the reserved carrots, broth and puree. Stir well and bring to a boil. Add any other seasonings to taste.