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Directions
Makes 12 servings
1 tablespoon olive oil
2 pounds carrots, peeled and sliced (about 5 cups)
1 onion, chopped
2 medium potatoes, peeled and chopped
6 cups water
2 vegetable bouillon cubes
1/2 teaspoon salt
1 teaspoon sugar
1 black pepper, to taste
1 teaspoon mixed dried herbs such as Italian Seasoning
1 chopped fresh parsley for garnish
Heat oil in a large saucepan. Add carrots, onion, and potatoes and cook over medium heat, turning with a wooden spoon until thoroughly coated with oil. Add water, bouillon cubes, salt, sugar, black pepper, and herbs. Simmer until vegetables are tender. Put into a blender and whisk until smooth. Garnish with parsley before serving.
Nutrition Information
Per serving (1/12 of recipe):
Calories: 63
Fat: 1.3 g
Saturated Fat: 0.2 g
Calories from Fat: 18.5%
Cholesterol: 0 mg
Protein: 1.2 g
Carbohydrates: 12.4 g
Sugar: 4 g
Fiber: 2.8 g
Sodium: 310 mg
Calcium: 30 mg
Iron: 0.6 mg
Vitamin C: 5.1 mg
Beta-Carotene: 6253 mcg
Vitamin E: 0.5 mg
Recipe from The Neutral Bay Club, North Sydney, Australia. Published in The Survivor’s Handbook: Eating Right for Cancer Survival
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