Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 lbs Carrots , peeled
- 1 Onion , chopped
- 1 tbsp Oil plus
- 3 tbsp Water
- 6 cup Water
- Salt
- Pepper
- 1/3 cup Fresh parsely, chopped finely
- =
Directions
This pureed soup is terific.
If you don;t puree the mixture it also makes and excellent vegetarian soup stock.
In three quart pot saute the chopped onions and carrots in the oil and water mixture for 10 minutes over medium heat.
Add 6 cups water and seasonings.
Bring to a boil.
Reduce heat, cover and simmer for 20 minutes.
Pureee in blender, return mixture to pot, and reheat before serving.