Carrot Soup
A healthy, and most importantly, (and shockingly) delicious soup involving carrots, celery, and onions somehow. I HATE all 3 of the aforementioned vegetables yet this tastes amazing.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 3 cloves garlic minced
- 1/2 cup yellow onion chopped
- 6 carrots organic, chopped
- 2 stalks celery organic chopped
- 1 1/2 cups chicken broth regular (w/ salt)
- 2 slices bacon uncured (all natural)
- Carbohydrate 17.604387992231 g
- Cholesterol 12.6165403967696 mg
- Fat 9.78906930596133 g
- Fiber 4.40099995651421 g
- Protein 7.39416669538318 g
- Saturated Fat 2.85375162013839 g
- Serving Size 1 1 Serving (812g)
- Sodium 2770.51595319466 mg
- Sugar 13.2033880357168 g
- Trans Fat 2.07143519035471 g
- Calories 182 calories
Instructions: Start with cooking bacon in a pot, (cook for 2 minutes each side, on medium heat, don’t completely cook the bacon). Add the carrots, celery, onion, garlic, and chicken broth. Turn heat to high, till it boils, then drop the heat to low to simmer till veggies are soft (roughly 15 minutes), then transfer to a food processor (such as ninja) and blend. Overall texture of soup should be kind of thick so don't blend it TOO much. No seasonings needed. Makes 3 large portions or 4 small portions. Note: If your going to review my recipe, don't give my recipe a poor score if you don't even follow the instructions and add/subtract your own preference. Make the recipe accordingly, and rate it based on those specifications.
