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Yield: Serves 6. Each serving: 1 cup.
Recipes
Spiced Potato Carrot Chowder
| Nutrition Information | |
| Calories: | 130 |
| Total Fat: | 4.5g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 340mg |
| Carbohydrates: | 17g |
| Dietary Fiber: | 2.5g |
| Sugars: | 2g |
| Protein: | 4.5g |
| Vitamin A: | 3969iu (79%) |
| Vitamin C: | 18mg (30%) |
| Calcium: | 271mg (27%) |
| Iron: | 0.8mg (4%) |
2 Tbsp vegetable oil
1 onion, peeled and cut in chunks
3 carrots, peeled and cut in chunks
3 potatoes, peeled and cut in chunks
15-ounce can diced tomatoes, no added salt
14-ounce can low-fat chicken broth
1 cup water
1 bay leaf
1 tsp garlic powder
1/4 teaspoon pinch of ground cloves
1/2 tsp dried thyme leaves
1/2 tsp dried ground sage
1/4 teaspoon fresh ground black pepper to taste
Place vegetable oil in large soup pot and place over medium-high heat. Allow oil to get hot then add the onion and carrots. Saute until lightly browned, stirring frequently.
Add the rest of the ingredients. Cover and bring to a boil. Lower heat to medium-low and cook until the potatoes and carrots are tender, about 30 minutes.
Stir occasionally to keep items from sticking. Serve in soup bowls.
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