Cream of Carrot Soup
with Sliced Almonds
|Saturated Fat Acids||0.2 g|
|Sugar added||0 g|
|Saturated fatty acids/g||0.2|
|Bread exchange unit||1.5|
Recipe development: EAT SMARTER
Peel the carrot, parsley root and potato. Cut carrot and parsley root into 1 cm (approximately 1/2-inch) thick slices. Cut potato into small dice.
Bring broth to a boil in a pot. Add prepared vegetables and return to a boil, then cover and cook over low heat for 15 minutes.
Meanwhile, rinse arugula, spin dry, remove tough stems and finely chop leaves.
Puree the soup in a blender (working in batches as needed) or with an immersion blender. Season with salt, pepper and grated nutmeg to taste.
Divide soup among bowls, sprinkle with arugula and sliced almonds and serve immediately.