Try this Carrot Soup recipe, or contribute your own.
Suggest a better descriptionPut carrots and 1 can chicken broth and bay leaf in pan on stove. boil until carrots are tender- 15 - 20 minutes. in another pan, sautee celery, onion, and garlic in the margarine until soft. Contents must all be pureed (REMOVE THE BAY LEAF) together in the blender. This can of course be done in several batches. Posted to recipelu-digest by Kara9718@aol.com on Feb 18, 1998
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Serving Size: 1 Serving (1081g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 459 | ||
Calories from Fat: 409 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.4g | 61 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 21.8g | ||
Polyunsanturated Fat 13.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 533.9mg | 18 % | |
Potassium 204.4mg | 5 % | |
Total Carbohydrate 13.6g | 4 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 11.4g | ||
Protein 1.8g | 3 % | |
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: 459
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