CARROT SOUP RECIPE
CHICKENSAVOR™ ALL-IN-ONE SEASONING MIX
2 tablespoons (30g) Cooking Oil
2 tablespoons (30g) Onion
2 tablespoons (30g) Garlic
4 cups (500g) Carrots
1 cup (75g) Celery
1 teaspoon (1g) Ginger
1 liter Water
1/2 cup (100g) all purpose cream
pinch (1g) Rosemary
1 pack (8g) CHICKENSAVOR™ All-in-One Seasoning Mix
|Calories per serving (kcal)||143|
|Dietary Fiber (g)||2.5|
Good to Know Nutrition Facts!
Carrots are rich in beta-carotene- an antioxidant that is being converted to vitamin A for good eyesight!
Pinggang Pinoy® Meal Serving Suggestion:
1 cup rice
2 pieces fried Galunggong
1 cup Stir-fried baby corn and green peas
1 piece banana
1 glass of water
Preparation and Cooking time: 1 hour
- SAUTÉ. In a pressure cooker, pour cooking oil and saute onion and garlic until fragrant. Add carrots, celery, ginger and water.
- BOIL. Cover the pressure cooker and let it boil up to 15-30 minutes until carrots soften.
- PUREE the soup in batches in a blender until smooth. Add all-purpose cream and mix until well blended.
- SEASON with rosemary and CHICKENSAVOR™ .
- SERVE and enjoy!
Makes 8 servings
Serving size: 1 cup (120ml) Soup
To achieve smoother carrot soup, you may strain the mixture by using the finest strainer and press it with a spoon.