Carrot Soup

Batch Size:
Yield:

Main

AmountIngredient
Carrot
Water
Unsalted Butter
Salt
Baking Soda
Scaled ingredient total167.5 g

Prep Method 2

  1. 1.Cook in pressure cooker.
  2. 2.Blend smooth.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
CarrotThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
Unsalted Butter$0.2091
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
Salt$0.0009
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Baking SodaThis ingredient is not yet set with a purchase cost and unit—
Total Yield167.5 g
Total Cost$0.21
Cost Per G:$0.0013

Partial estimate; unpriced ingredients are excluded. 19% of ingredient weight is priced.

3 costing issues
  • Carrot: no active USD purchase price with a convertible package size
  • Water: no active USD purchase price with a convertible package size
  • Baking Soda: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

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Serving sizeDefine the amount represented by one serving.
Label requirements
  • Enter an explicit serving size and unit.
Ingredients5 of 5 connected
Ingredient / RecipeUSDA IngredientYield after cookingNet Weight
CarrotCarrots, mature, raw
100.00%
100g
Waterwater
100.00%
35g
Unsalted ButterButter, stick, unsalted
100.00%
31g
SaltSalt, table
100.00%
1g
Baking SodaLeavening agents, baking soda
100.00%
0.5g

Draft calculation · 100% mapped. Scaled batch: 45 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • Formula uses a nominal 100 g basis; review the yield before use.