
??? | carrots, cut into thin rounds | ??? | |
??? | canola oil | ??? | |
??? | curry powder | ??? | |
??? | Allergen-Free Vegetable Broth | ??? | |
??? | lactose free cream 10% | ??? | |
??? | salt [optional] | ??? | |
??? | ground pepper to taste [optional] | ??? |
A mandolin will make slicing the vegetables easier.
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. The cream should not be added before freezing, but later when the soup is reheated.
per 1 serving (110 g)
Amount % Daily Value |
Calories 130 |
Fat 7 g 11 % |
Saturated
1.9 g
10 % |
Cholesterol 10 mg |
Sodium 340 mg 14 % |
Carbohydrate 15 g 5 % |
Fibre 4 g 17 % |
Sugars 7 g |
Net Carbs 11 g |
Protein 2 g |
Vitamin A 196 % |
Vitamin C 23 % |
Calcium 8 % |
Iron 10 % |
Food Group | Exchanges |
---|---|
Vegetables | 2 |
Fats | 1 |