Recipe
Soup, Chili & Stew
Carrot Soup for One
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| ½ tbsp. butter | ||
| 2 tbsp. chopped fresh or frozen onion | ||
| 1 c. chicken stock (or 1 c. water with 1 chicken bouillon cube) | ||
| ½ tsp. sugar | ||
| 4 oz. sliced fresh or frozen carrots | ||
| 1/16 tsp salt | ||
| cinnamon | ||
| nutmeg |
Directions
- Place butter and onion in a microwave-safe dish.
- In a microwave oven, cook for 1 minute (700-watt oven) or for 42 seconds (1000-watt oven) at 100% power.
- Add chicken stock, sugar and carrots. Cover with lid.
- Cook 2 minutes (700-watt oven) or for 1 minute and 24 seconds (1000-watt oven) at 100% power. Stir.
- Re-cover the container. Cook 8 minutes (700-watt oven) or for 5 minutes and 36 seconds (1000-watt oven) at 100% power.
- Pour contents into a blender container.
- Add salt, cinnamon and nutmeg to blender container. Liquify mixture.
- Pour into soup bowl and serve.
Nutrition facts
Servings
130 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 15mg
- Sodium: 820mg
- Total Carbohydrates: 13g
- Protein: 5g
Daily Values
0%
Vitamin A 140%
0%
Vitamin C 4%
0%
Iron 0%
0%
Calcium 4%
Recipe Source:
Microwave Cooking for One by Marie T. Smith