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SurferGirl

Carrot Soup - You've got to try this!!

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1 T extra-virgin olive oil

1 lb carrots, diced

1 large potato, diced

1 medium onion, roughly chopped

1 tsp thyme

1&1/2 pints veggie stock (I use bouillon cubes)

juice from 1 orange (at least 1/2 cup)

salt and pepper to taste

about 8 drops of Tabasco

a few stalks of scallion for garnish

 

Heat the olive oil in a large saucepan over medium heat. Add the carrots, potato, onion, and thyme. Toss and cook gently for 5 minuts, without browning. Add the veggie stock, lower the heat, and simmer for about 30 minutes or until the vegetables are tender.

 

Allow to cool a little, then use a food processor or blender to liquefy into soup. Add the orange juice, salt and pepper to taste, and the Tobasco. Garnish with the chopped scallion. (Serves 4)

 

Now, I tend to double the recipe and freeze part of it. I also have put in 2 potatoes so that the soup is thicker. And I like using the food processor better - the soup is much better blended that in the blender.


SurferGirl

Mom to baby Boy born 9/18/05

Mom to baby Boy born 5/8/09

 

SW (7/1/09): 168

CW (8/13/09): 166.5

GW: 145

Height 5'7

 

August goal: 8 pounds

168 - 166.5 - 160

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This sounds yummy. I ran it though MC and came up with 2 points per serving based on 4 servings.

 

 

* Exported from MasterCook *

 

Carrot Soup

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon extra-virgin olive oil

1 lb carrots -- diced

1 large potato -- diced

1 medium onion -- roughly chopped

1 tsp thyme

1 1/2 vegetable bouillon cubes

1 1/2 cups water

1/2 cup fresh squeezed orange juice

salt and pepper to taste

about 8 drops of Tabasco

a few stalks of scallion for garnish

 

Heat the olive oil in a large saucepan over medium heat. Add the carrots, potato, onion, and thyme. Toss and cook gently for 5 minuts, without browning. Add the veggie stock, lower the heat, and simmer for about 30 minutes or until the vegetables are tender.

 

Allow to cool a little, then use a food processor or blender to liquefy into soup. Add the orange juice, salt and pepper to taste, and the Tobasco. Garnish with the chopped scallion. (Serves 4)

 

S(Internet Address):

"http://www.healthdiscovery.net/forums/showthread.php?t=104532"

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Per Serving (excluding unknown items): 127 Calories; 4g Fat (26.9% calories from fat); 2g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 280mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Joanne

SW 252.6/WWG 157/2013 Restart 192.6:bcb_huh:/CW189

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