Go Back
+ servings
Low Residue Beet Carrot Soup © Jeanette's Healthy Living

Low Residue Low Fiber Beet Carrot Soup

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 4
Calories 90 kcal
Author Jeanette


  • 4 cups low sodium vegetable broth
  • 1 carrot sliced
  • 1 can cooked beets not pickled
  • salt to taste
  • non-fat yogurt for serving if desired


  1. Place sliced carrot and vegetable broth in a small saucepan. Bring to a boil, then reduce heat and cook, covered, until carrots are very tender. Add beets and cook until heated through. Pour soup into a blender and puree until smooth. Season to taste with salt. Serve with a spoonful of yogurt stirred in if desired.
Nutrition Facts
Low Residue Low Fiber Beet Carrot Soup
Amount Per Serving
Calories 90 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 291mg13%
Potassium 206mg6%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 16g18%
Protein 2g4%
Vitamin A 2600IU52%
Vitamin C 3mg4%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.