Recipe Details
Ingredients
-
3poundscarrots, chopped
-
6cupschicken stock
-
3clovesgarlic, chopped
-
2tablespoonsdried dill weed
-
¼poundbutter
-
1 ½teaspoonssalt
Cooking Directions
-
In a medium-sized stockpot, over high heat, combine chicken stock, carrots, garlic, dill weed, salt, and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
-
Puree soup in a blender; return to the stockpot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories234 | |
| % Daily Value * | |
| Total Fat 16g |
20% |
| Saturated Fat 10g |
49% |
| Cholesterol 41mg |
14% |
| Sodium 849mg |
37% |
| Total Carbohydrate 23g |
8% |
| Dietary Fiber 7g |
23% |
| Total Sugars 11g |
|
| Protein 3g |
5% |
| Vitamin C 14mg |
16% |
| Calcium 101mg |
8% |
| Iron 1mg |
7% |
| Potassium 771mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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