Try this Carrot And Ginger Soup recipe, or contribute your own.
Suggest a better description~ 6 large servings Melt margarine in large pot and cook onions, ginger & garlic for 15 - 20 minutes Add stock, wine & carrots & heat to boiling, then simmer on med. for 45 minutes Puree soup & season with salt, pepper, curry powder & lemon juice Serve hot or chilled Posted to JEWISH-FOOD digest by Leatrice Spevack
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Serving Size: 1 Serving (486g) | ||
Recipe Makes: 6 servings | ||
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Calories: 283 | ||
Calories from Fat: 172 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.1g | 25 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 9.6mg | 3 % | |
Sodium 692.1mg | 24 % | |
Potassium 599.8mg | 16 % | |
Total Carbohydrate 17.2g | 5 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 15.4g | ||
Protein 9.9g | 14 % | |
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: 283
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