Carrot And Tomato Soup With Dill Recipe
Servings: 8
Ingredients
- 1/2 lb Carrot, sliced
- 2 med Onions, sliced (1 1/4 c.)
- 2 x Potatoes, cubed (1 1/2 c.)
- 4 c. Tomatoes, cubed
- 1 x Bay leaf
- 6 c. Chicken stock
- 1 c. Evaporated skim lowfat milk
- 2 Tbsp. Lemon juice
- 1/4 c. Fresh dill, minced
Directions
- Combine vegetables, bay leaf and chicken stock. Cook in Microwave for 30 min on High Remove bay leaf. Put solids in blender and puree. Add in back to dish. Add in 1 c. evaporated skim lowfat milk. Heat well in Microwave. Add in lemon juice and dill just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 8 servings | |
| Calories 120 | |
| Calories from Fat 25 | 21% |
| Total Fat 2.86g | 4% |
| Saturated Fat 1.56g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 338mg | 14% |
| Potassium 692mg | 20% |
| Total Carbs 18.95g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 7.59g | 5% |
| Protein 5.89g | 9% |
