4 Serves
71 Mins
Peel and slice the carrots and onions using a chef's knife on a cutting board.
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NigerianVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
12 µg / 400 µgCalcium
26 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
28 mg / 1,250 mgPotassium
193 mg / 4,700 mgSodium
400 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
5 g / 28 gSugar
8 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Heat olive oil in a large pot over medium heat.
Add the onions to the pot and sauté until translucent, then add the carrots and cook for another 5 minutes.
Pour in the vegetable stock and bring to a boil, then reduce heat and simmer until the carrots are tender.
Blend the soup until smooth using an immersion blender, then season with salt and pepper to taste.
Serve the soup hot in bowls.
21
g36
g17
g
