Recipe: Nutrition
Diabetes Appropriate
Egg-free
Heart-Healthy
High-Fiber
Kosher
Low-Calorie
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sodium
Low-Sugar
Nut-free
Soy-free
Vegetarian / Meatless
Weight Management
Wheat-Free / Gluten-Free
Directions
Prep Time
5 minutes
Cook Time
25 minutes
Ready in
30 minutes
- Coat a large Dutch oven with nonstick cooking spray. Heat over medium heat. Add carrots, fennel, onion and garlic; sauté 8 minutes or until onions are cooked and carrots are just crisp-tender.
- Add broth; cover and bring to boiling. Reduce heat; uncover and simmer 10 minutes or until carrots are tender. Stir in chopped thyme, salt, pepper and milk; cook 5 minutes more.
- Transfer soup to a blender or food processor; blend until smooth. Pour into a serving bowl or ladle into mugs, top with thyme sprigs (if desired), and serve.
Nutritional Information
Serving Size
1
Per Serving
Calories 108, Calories Fat 5, Total Fat 0g, Saturated Fat 0g, Cholesterol 1mg, Sodium 412mg, Carbohydrate 21g, Protein 5g
Serving Size | 1 |
Calories | 108 |
Calories Fat | 5 |
Calories (fat) extra | 5 |
Total Fat | 0g |
Total Fat (extra) | 1 |
Saturated Fat | 0g |
Saturated Fat (extra) | 1 |
Cholesterol | 1mg |
Cholesterol (extra) | 1 |
Sodium | 412mg |
Sodium (extra) | 17 |
Potassium | 689mg |
Carbohydrate | 21g |
Carbohydrate (extra) | 7 |
Fiber | 4g |
Fiber (extra) | 18 |
Sugars | 0g |
Protein | 5g |
Vitamin C | 18mg |
Vitamin C (extra) | 31 |
Iron | 1mg |
Iron (extra) | 9 |