Try this Cream of Carrot and Ginger Soup recipe, or contribute your own.
Suggest a better description(The Frog & Peach, 2 Gloucester St., Toronto) 1) Melt butter in medium-sized saucepan. Add carrot (about 6 cups), onion, bay leaf and ginger. Cook 3 minutes. 2) Pour in chicken stock and water, bring to a boil. Simmer 15 minutes on low heat or until carrots are tender. 3) Tranfer to blender or food processor and blend until smooth. Return soup to saucepan, heat through then stir in cream. Season with salt and pepper. 4) Serve in heated bowls. Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120
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Serving Size: 1 Cup (294g) | ||
Recipe Makes: 9 | ||
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Calories: 147 | ||
Calories from Fat: 71 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 21.3mg | 7 % | |
Sodium 278.7mg | 10 % | |
Potassium 475mg | 12 % | |
Total Carbohydrate 15.9g | 5 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 12.6g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 147
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