Cream of carrot with Brie & nuts
Our dietitians' favouriteThere are a few essential things that go into these soups that aren’t in their lists of ingredients: honesty, purity, wholesomeness, and a healthy dash of farm wisdom.
- Prep: 15 min
- Cooking: 35 min
Ingredients
- 1 tbsp (15 mL) butter
- 1 onion chopped
- 2 cloves garlic chopped
- 6 cups (1.5 L) carrots peeled and diced
- 3 cups (750 mL) chicken or vegetable broth no salt added
- 1 cup (250 mL) milk
- Salt and freshly ground pepper
- 3 oz (90 g) Canadian Brie cut into small wedges
- 1 tbsp (15 mL) honey
- 2 tbsp (30 mL) roasted nuts your choice
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Preparation
In a large saucepan, melt butter over medium-high heat and cook vegetables for 5 minutes.
Add broth, milk, salt and pepper.
Bring to a boil and simmer for 25–30 minutes or until vegetables are tender. Purée using a hand or upright blender. Serve soup garnished with brie, honey and nuts.
Tips
Nutritional information
Per serving| Energy: | 192 Calories |
| Protein: | 9 g |
| Carbohydrate: | 20 g |
| Fat: | 9 g |
| Fibre: | 3.9 g |
| Sodium: | 261 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 12 % / 131 mg |
| Vitamin A: | 108 % |
| Vitamin B12: | 29 % |
| Folate: | 18 % |
| Riboflavin: | 17 % |
