- prep: 0 hr
- cook: 0 hr
- total: 0 hr
Summary
Warm up on a cool evening with this nutritious -- and delicious -- recipe for carrot soup, courtesy of Martha's personal chef, Tony Esnault.
Ingredients
- 3 tablespoons unsalted butter
- 2 pounds carrots, preferably with stems, peeled and sliced 1/2-inch thick on the bias
- 1/4 cup diced onion
- 1 clove garlic, chopped
- 1 teaspoon chopped fresh ginger
- Pinch of sugar
- Coarse salt and freshly ground pepper
- 1 tablespoon olive oil
- 2 parsnips, peeled and sliced crosswise into 1/2-inch rounds
- 1 teaspoon white-wine vinegar
- 2 cups homemade or store-bought low-sodium chicken broth
- 3/4 cup milk
- 1/4 cup flat-leaf parsley leaves, thinly sliced
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 232 % Daily Value *
- Total Fat: 14 g 21.67%
- Saturated Fat: 7 g 33.83%
- Trans Fat: 0 g %
- Cholesterol: 27 mg 9.16%
- Sodium: 190 mg 7.92%
- Calcium: 130 mg 13.04%
- Potassium: 638 mg 18.22%
- Magnesium: 0 mg 0%
- Iron: 1 mg 7.26%
- Zinc: 0 mg 0%
- Total Carbohydrate: 23 g %
- Dietary Fiber: 7 g 28.63%
- Sugar: 10 g
- Protein: 5 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 785.82%
- Vitamin C 23.23%
- Vitamin D 5.83%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat3
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables4
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq