![2 bowls of carrot soup](https://cdn.statically.io/img/www.allrecipes.com/thmb/GhVHdEpHLRllnbFS78IuYtem2Ho=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Carrot-Soup-zc48354-2000-64485acfe97848529c7c625229748f63.jpg)
Ingredients
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3 pounds carrots, chopped
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6 cups chicken stock
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3 cloves garlic, chopped
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2 tablespoons dried dill weed
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¼ pound butter
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1 ½ teaspoons salt
Directions
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In a medium-sized stockpot, over high heat, combine chicken stock, carrots, garlic, dill weed, salt, and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
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Puree soup in a blender; return to the stockpot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.
Nutrition Facts (per serving)
234 | Calories |
16g | Fat |
23g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 234 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 10g | 49% |
Cholesterol 41mg | 14% |
Sodium 849mg | 37% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 7g | 23% |
Total Sugars 11g | |
Protein 3g | 5% |
Vitamin C 14mg | 16% |
Calcium 101mg | 8% |
Iron 1mg | 7% |
Potassium 771mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.