Photo: Cala
Carrot and Red Onion Soup
9 ingredients
Serves 4
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A sweet, fresh and thick soup perfect for lunch or a starter any time of the year.
Estimated Nutrition (whole recipe, rough)
223
Calories
12g
Protein
1g
Fat
45g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 600g Carrots chopped
- 140g Red lentils
- 1L Vegetable stock
- 1 Large red onion, sliced
- 1 Tomato, skinned and chopped
- 3 Cloves of garlic, crushed and finely chopped
- 1 tsp Herbs de provence
- Pinch of salt
- A good grind of black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes