4 | carrots, cut into 3 cm pieces | 400 g | |
1/2 | onions, cut into 3 cm pieces | 100 g | |
1 tbsp | olive oil | 15 mL | |
1 2/3 cup | vegetable broth | 420 mL | |
1 1/2 cup | soy beverage, unsweetened, fortified | 375 mL | |
2 1/2 tbsp | fresh mint, chopped | 8 g | |
3 drops | Tabasco sauce | 0.63 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1 tbsp | soy yogurt [optional] | 16 g |
A blender or food processor will be very useful to purée the soup.
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.
per 1 serving (310 g)
Amount % Daily Value |
Calories 120 |
Fat 4 g 7 % |
Saturated
0.6 g
3 % |
Cholesterol 0 mg |
Sodium 140 mg 6 % |
Carbohydrate 16 g 5 % |
Fibre 4 g 16 % |
Sugars 5 g |
Net Carbs 12 g |
Protein 5 g |
Vitamin A 191 % |
Vitamin C 9 % |
Calcium 14 % |
Iron 12 % |
Food Group | Exchanges |
---|---|
Vegetables | 1 ½ |
Fats | ½ |