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This carrot soup with celery and onion is a quick and simple recipe for a light-tasting dish that makes an excellent first course. The saut?ed vegetables lend a warm, sweet taste.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion, minced
- 1 small carrot, peeled and thinly sliced
- 1 celery rib, thinly sliced
- ½ teaspoon dried tarragon
- 2 cups vegetable broth
- ½ cup dry white wine
Directions
Step 1
Heat extra-virgin olive oil in a medium saucepan over medium-high heat. Saut? onion in hot oil until tender, about 5 minutes. Stir in carrot, celery, and tarragon; cook, stirring occasionally, until carrots are tender, about 5 more minutes.
Step 2
Pour in broth and wine; bring to a boil. Reduce heat and simmer for 15 minutes. Serve hot.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 235 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat2g | 10% |
| Sodium516mg | 22% |
| Total Carbohydrate14g | 5% |
| Dietary Fiber3g | 10% |
| Total Sugars7g | |
| Protein2g | |
| Vitamin C5mg | 27% |
| Calcium64mg | 5% |
| Iron1mg | 5% |
| Potassium298mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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