Carrot and Carrot Juice Soup

2019-07-21
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    196
  • Fat

    9 grams
  • Saturated Fat

    5.5 grams
  • Cholesterol

    23 milligrams
  • Sodium

    276 milligrams
  • Carbohydrate

    28 grams
  • Fiber

    5 grams
  • Protein

    3 grams
  • Sugar

    12 grams

Ingredients

  • 3 tablespoons butter
  • 2 shallots, minced
  • 1 pound/450 g carrots, peeled and chopped
  • 3 cups/750 ml carrot juice
  • Salt
  • Lemon juice, to taste
  • Fresh chopped chervil, for garnish

Method

Step 1

Melt the butter in a saucepan. Add the shallots and gently saute until soft. Add the carrots and pour over the juice. Season with salt and simmer until the carrots are very soft. Puree in a blender. Taste and adjust the seasonings with salt and lemon juice. Serve warm or cold with a garnish of chopped fresh chervil.

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