Try this Chilled Carrot Soup recipe, or contribute your own.
Suggest a better description1. place prepared vegetables in a soup pot, add stock and salt, and bring the soup to a boil. Reduce the heat and simmer, covered, until the vegetables are well cooked. 2. Add the ginger, lemon juice, and half-and-half. Stir well. 3. Blend the soup in a blender or food processor and the chill the soup for a few hours before serving. Serve the soup in glass bowls and garnish each with a thin lemon slice or with fresh mint leaves. Recipe by: Twelve Months of Monastery Soups p. 98 Posted to MC-Recipe Digest V1 #648 by Sue
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Serving Size: 1 Serving (362g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 241 | ||
Calories from Fat: 148 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.4g | 22 % | |
Saturated Fat 9.3g | 47 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 51.1mg | 16 % | |
Sodium 389mg | 13 % | |
Potassium 416.4mg | 11 % | |
Total Carbohydrate 15.3g | 4 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 15.2g | ||
Protein 9g | 13 % | |
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: 241
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