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Recipe of the Day
5-Minute Breakfast Crumble
A quick and easy breakfast recipe from Chef Jeffrey Saad.
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Yield: 4. 1 cup per serving
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Carrot Potato Soup
| Nutrition Information | |
| Calories: | 100 |
| Total Fat: | 0g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 55mg |
| Carbohydrates: | 24g |
| Dietary Fiber: | 3g |
| Sugars: | 8g |
| Protein: | 2g |
| Vitamin A: | 5000iu (100%) |
| Vitamin C: | 9mg (15%) |
| Calcium: | 20mg (2%) |
| Iron: | 0.4mg (2%) |
2-1/2 cups water
2 cups chopped carrots
2 cups chopped peeled potatoes
1 cup chopped onion
2 cloves garlic
2 Tbsp orange juice concentrate - undiluted
1 Tbsp honey
1/4 tsp nutmeg
black pepper to taste
Place water, carrots, potatoes, onions, and garlic in a Dutch Oven or large soup pot. Bring to a boil and then reduce heat and simmer until vegetables are tender, about 15-20 minutes.
Using a hand blender, puree the soup. Or puree in blender or food processor - be careful since hot soup can really burn! Stir in remaining ingredients and return to pot. Reheat to serving temperature above 150 degrees. Note: This soup can be prepared in the microwave. Serve it as a delicious chilled soup in the summer.
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