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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cook Method: Microwave
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8
Amount Per Serving
Calories 168
% Daily Value**
Total Fat 2g
3%
Saturated Fat 1g
1%
Unsaturated Fat 0g
Cholesterol 4mg
1%
Sodium 1266mg
53%
Total Carbohydrate 23g
8%
Dietary Fiber 3g
10%
Sugars 12g
Protein 14g
Vitamin A  70%Vitamin C  62%
Calcium  18%Iron  11%
Potassium  28%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot and Tomato Soup with Dill

Recipe Tags: Soup Recipes

Date Added: June 11, 2009

Ingredients:

6 Cups Chicken Stock
1 Bay Leaf
1/4 Cup Fresh Dill chopped
2 Tablespoons Lemon Juice fresh
1 Cup Skim Evaporated Milk
1/2 Pound Carrot sliced
2 Onions sliced (1 1/4 cup)
2 Potatoes cubed (1 1/2 cup)
4 Cups Tomatoes cubed
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Directions:

1. Combine vegetables, bay leaf and chicken stock.

2. Cook in Microwave for 30 minutes on High Remove bay leaf.

3. Put solids in blender and puree. Add back to dish.

4. Add 1 cup evaporated skim milk. Heat well in Microwave.

5. Add lemon juice and dill just before serving.

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Dietary Notes:
This recipe is low-fat with 2.25g per serving, low-saturated fat with 0.63g per serving and low-cholesterol with 3.75mg per serving

This recipe is high in Vitamin A with 70% of your daily recommended intake per serving. This recipe is high in Vitamin C with 62% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Milk, Tomato, MSG, Potato, Poultry, Sulfites, Fructose Malabsorption, Onion allergies.
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