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Ingredients
6 tablespoons butter
3 pounds carrots, diced
3 Idaho potatoes, diced
2 large onions, diced
2 teaspoons sugar
12 cups chicken stock
Coarse salt and freshly ground pepper to taste
½ cup finely chopped parsley
Nutritional analysis per serving (12 servings)
33 grams carbs; 22 milligrams cholesterol; 242 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 9 grams fat; 5 grams fiber; 1031 milligrams sodium; 9 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large heavy kettle heat 4 tablespoons butter and gently fry the carrots, potatoes and onions for 15 minutes, covered, stirring occasionally.
- Step 2
Add the sugar, stock, salt and pepper. Simmer gently until the vegetables are soft. Puree in a blender, but not too fine. Correct seasoning.
- Step 3
Just before you are ready to serve, stir in the remaining two tablespoons butter and the parsley.
- Step 4
Serve the soup in warm bowls.
Private Notes