This soup is so tasty that you may want to try it not only as a quick weeknight vegetarian supper (with crusty bread and a salad) but also as a first course when entertaining.
- Portion size 6 servings
- Credits : Canadian Living Magazine: September 2003
Ingredients
Method
Separate and peel garlic cloves. In large saucepan, heat oil over medium heat; fry garlic, onion, salt and pepper, stirring, until onion is softened, about 5 minutes. Add stock, carrots, potato and 1 cup (250 mL) water; bring to boil. Cover, reduce heat and simmer until vegetables are tender, about 20 minutes.
Using immersion blender or in batches in blender, purée soup until smooth. Add water to thin, if desired. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container and refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat before continuing.) Stir in basil. Ladle into bowls; top with sour cream (if using) and chives.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 757 mg
- Protein 3 g
- Calories 116.0
- Total fat 3 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 20 g
%RDI
- Iron 8.0
- Folate 8.0
- Calcium 7.0
- Vitamin A 141.0
- Vitamin C 17.0
