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Description
A single large carrot is what gives this soup it's lovely orange hue; it also adds a touch of natural sweetness, while potato gives it heft and body, thanks to the starches. These are simmered along with a leek, garlic clove, and red onion, for the aromatics, until very tender, then pureed with an immersion (or hand) blender until smooth and creamy. Pumpkin seeds (or pepitas) make a crunchy garnish.
Ingredients
US|METRIC
4 SERVINGS
- 1 leek
- 1 small potato
- 1 large carrot
- 1 garlic clove
- 1 red onion
- olive oil (q.s.)
- pumpkin seeds (q.s.)
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Directions
- Chop the leek, potato, onion, 1 garlic clove and carrots into pieces, place in a saucepan with enough water to cover the vegetables and cook for about 30 minutes or until you feel the carrot is tender.
- Use the hand blender to make a very creamy puree, take from the heat and add a pinch of salt and a little bit of olive oil.
NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories150Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium20mg1% |
Potassium380mg11% |
Protein4g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate16g5% |
Dietary Fiber3g12% |
Sugars3g |
Vitamin A70% |
Vitamin C25% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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