Pumpkin Carrot Soup with Mustard

Pumpkin Carrot Soup with Mustard

Servings: 4

Ingredients:

2 tbsp (25 mL) vegetable oil
3 cups (750 mL) cubed peeled pumpkin or squash (1 lb/500 g)
8 carrots, cubed (about 1 lb/500 g)
1 cup (250 mL) cubed peeled potato
1 large onion, thinly sliced
3 cups (750 mL) chicken stock
2 tbsp (25 mL) dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1mL) pepper
2 tbsp (25 mL) chopped fresh parsley

Preparation:

In large saucepan over medium-low heat, heat oil; cook pumpkin, carrots, potato and onion, stirring often, until onion is softened, about 10 minutes.

Add stock and 1 cup (250 mL) water; bring to boil. Reduce heat; cover and simmer, stirring occasionally, until vegetables are very tender, about 45 minutes.

Using immersion blender or in food processor or blender in batches, purée soup. Whisk in mustard, salt and pepper; cook over medium-low heat, stirring, just until heated through. (Make-ahead: Let cool for 30 minutes Refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days.) Garnish with parsley.

Nutritional Info
Per serving: about -
cal 235
pro 8 g
total fat 9 g
sat. fat 1 g
carb 34 g
fibre 7 g
chol 0 mg
sodium 1.073 mg
% RDI: -
calcium 9%
iron 19%
vit A 380%
vit C 27%

folate 21%

Find this recipe at:

http://inet-recipes.blogspot.com/