Carrot Soup

Name: Carrot Soup
Yield: 1217 g
Ingredients: water 500 ml; milk (whole milk) 130 ml; black pepper 1 g; salt 1 회분(1/3작은술); butter 15 g; onion 70 g; raw carrot 500 g

385 kcal

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Ingredients

Main ingredients

water 500 ml
milk (whole milk) 130 ml
black pepper 1 g
salt 1 회분(1/3작은술)
butter 15 g
onion 70 g
raw carrot 500 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 61.84 g 56%

Protein 9.96 g 9%

Fat 17.41 g 35%

Serving size 1217g

Cooking steps

1

Wash the carrots and onions thoroughly, peel, and slice them.
2

Melt the butter in a pot, then sauté the onions and carrots.
3

Pour in water or vegetable broth and simmer until the ingredients are tender.
4

Transfer ingredients to a blender and blend until smooth.
5

Season with salt and pepper.
6

Return the soup to the pot and heat gently, then serve.

Carrot Soup

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