Ingredients
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4 large carrots, cut into 1 inch pieces
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¼ large onion, chopped
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1 quart vegetable broth
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½ cup chopped fresh cilantro
Directions
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Place the carrots, onion, vegetable broth and cilantro into a large saucepan. Bring to a boil, and cook until the carrots are tender, about 10 minutes. Remove from heat and allow to cool slightly.
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Puree the soup until smooth, using a blender or food processor. Reheat before serving if necessary.
Nutrition Facts (per serving)
43 | Calories |
1g | Fat |
9g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 43 | |
% Daily Value * | |
Total Fat 1g | 1% |
Sodium 342mg | 15% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 2g | 8% |
Total Sugars 5g | |
Protein 1g | 3% |
Vitamin C 4mg | 5% |
Calcium 33mg | 3% |
Iron 1mg | 3% |
Potassium 183mg | 4% |
* 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.