0.0 – 0 reviews • Carrot Recipes
| Total: |
25 min |
| Prep: |
5 min |
| Cook: |
20 min |
| Yield: |
4 to 6 servings |
Ingredients
- 5 large (about 1 1/4 pounds) carrots, sliced
- 1 potato, sliced
- 1/2 teaspoon minced gingerroot, or to taste
- 8 cups water
- 2 chicken bouillon cubes
- Salt, to taste
- 2 to 3 tablespoons snipped fresh dill
- Nonfat plain yogurt as a garnish, if desired
Instructions
- In a large saucepan or casserole set over medium high heat combine the carrots, potato, ginger, water, bouillon cubes, and salt. Bring to a boil and simmer, covered, for 15 to 20 minutes, or until carrots are tender. In a food processor or blender puree the soup in batches and return to pan. Reheat until hot, stir in the dill, and garnish with the yogurt.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
77 |
| Total Fat |
0 g |
| Saturated Fat |
0 g |
| Carbohydrates |
17 g |
| Dietary Fiber |
3 g |
| Sugar |
4 g |
| Protein |
2 g |
| Cholesterol |
0 mg |
| Sodium |
1410 mg |
