Carrot soup - Mayo Clinic

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Carrot soup

Print Products and services By Mayo Clinic Staff

Dietitian s tip

One medium carrot meets more than 100% of your daily need for vitamin A. Carrots are also a good source of fiber.

Number of servings

Serves 6 Healthy carbLow SodiumLow Fat

Ingredients

10 carrots, scraped and sliced 1 1/2 tablespoons sugar 2 cups water 3 tablespoons all-purpose (plain) flour 1/4 teaspoon ground black pepper 1/4 teaspoon ground nutmeg 4 cups fat-free milk 2 tablespoons chopped fresh parsley

Directions

In a large saucepan, heat the carrots, sugar and water. Cover and simmer until the carrots are tender, about 20 minutes. Drain the carrots, reserving some of the liquid. Set aside. In a separate saucepan over medium-high heat, whisk together flour, pepper, nutmeg and milk. Cook, stirring constantly, until the white sauce thickens. In a blender or food processor, add the cooked carrots and white sauce. Puree until smooth. Add reserved liquid to desired consistency. Ladle into separate bowls and garnish each with 1 teaspoon parsley. Serve immediately.

Nutritional analysis per serving

Serving size About 1 1 2 cups

Total fat TraceCalories 124Protein 7 gCholesterol 3 mgTotal carbohydrate 24 gDietary fiber 3 gMonounsaturated fat TraceSaturated fat TraceTotal sugars 16 gSodium 140 mgAdded sugars 3 gTrans fat 0 g

Mayo Clinic Healthy Weight Pyramid Servings

Protein and dairy 1/2 Vegetables 2 Carbohydrates 1/2

Diabetes Meal Plan Choices

Milk and milk products 1/2 Nonstarchy vegetables 2 Starches 1/2

DASH Eating Plan Servings

Grains and grain products 1/2 Vegetables 2 Dairy foods (low-fat or fat-free) 1/2 DASH diet: Recommended servings Sample DASH menus ShareTweet May 28, 2020

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