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5 from 1 vote
Carrot-Butternut Blender Soup
Servings: 3
Calories: 206 kcal
Author: Pamela Higgins
Ingredients
  • 2 cups baby carrots
  • cups butternut squash cubed
  • ½ small onion chopped
  • 32 oz. vegetable broth
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • ½ tsp. fennel seed
  • ½ tsp. Herbs de Provence
  • ¾ cup. coconut milk
Instructions
  1. In medium sauce pan, bring broth to boil with carrots, squash and onion. Simmer 10 minutes until veggies soften.
  2. Stir in spices and coconut milk.
  3. Transfer use into a standing blender or immersion blender. Blend at medium speed until soup is pureed.
  4. Serve warm.
Recipe Notes

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Nutrition Facts
Carrot-Butternut Blender Soup
Amount Per Serving
Calories 206 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 11g55%
Sodium 1607mg67%
Potassium 619mg18%
Carbohydrates 24g8%
Fiber 5g20%
Sugar 9g10%
Protein 3g6%
Vitamin A 19884IU398%
Vitamin C 19mg23%
Calcium 101mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.