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Add a photoA Yummy mexicanish puree carrot soup. Though i like saving some cooked diced carrot and adding it after its cooked for a bit more chew so its not all slurp and swallow. Lol
Ingredients
- 3 Cups carrots - Large Dice
- 2 Cups Potato - Diced
- 32 oz Chicken Broth
- Dash of pepper
- 1 tbsp Cumin
- 1 Onion - Diced
- 2 Bay leaves
- 8 oz Plain Yogurt or heavy cream
- Green Onion for garnish
Directions
- sautee veggies in a bit of oil til Tender. add in potatoes. sautee a extra 5 minutes.
- Add remaining ingredients expect the yogurt and green onion. Let simmer til carrots and potato are soft.
- Add Yogurt and Puree til Smooth
- Pour into bowls
- add green onion for color and garnish!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 455g | |
| Recipe makes 4 servings | |
| Calories 146 | |
| Calories from Fat 23 | 16% |
| Total Fat 2.69g | 3% |
| Saturated Fat 1.34g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 451mg | 19% |
| Potassium 853mg | 24% |
| Total Carbs 24.82g | 7% |
| Dietary Fiber 5.2g | 17% |
| Sugars 8.3g | 6% |
| Protein 6.77g | 11% |
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