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Add a photoEasy and quick to make, aromatic and inviting.
Ingredients
- 250g carrots, peeled
- 4 cups water
- 1 tbs olive oil
- 1 tbs homemade breadcrumbs
- 1 tbs sour cream
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp grated lemon zest
Directions
- Cut the carrots into small pieces and cook in 2 cups of water in a microwave oven in the ovenproof container for about 15 minutes on the MAX or until done.
- Puree carrots in a food processor. Keep the water from cooking.
- Stirring constantly, sauté briefly, breadcrumbs in olive oil. Pour in a little cold water, stir.
- Add the cooking water and another 2 cups of water, stir, season with salt and pepper. Bring to the boil.
- Add the carrot puree, let the soup boil again.
- At the end, stir in sour cream, and lemon zest.
- Serve with whole-grain crackers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 4 servings | |
| Calories 65 | |
| Calories from Fat 37 | 57% |
| Total Fat 4.19g | 5% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 208mg | 9% |
| Potassium 187mg | 5% |
| Total Carbs 6.74g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.85g | 2% |
| Protein 0.82g | 1% |
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