1. To make a roux, melt the butter in a small saucepot. Slowly add flour to make a paste. Cook until incorporated. Remove from heat and set aside.
2. In pot, cook carrots in water, sugar and ginger. Let simmer until carrots are soft. Using a food processor or blender, puree carrot mixture until smooth.
3. Add heavy cream, milk and roux. Cook until soup is hot and slightly thick. Add American cheese adn let simmer until cheese melts. Adjust seasonings as needed.
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|Serving Size: 1 Serving (429g)|
|Recipe Makes: 6|
|Calories from Fat: 620 (76%)|
|Amt Per Serving||% DV|
|Total Fat 68.9g||92 %|
|Saturated Fat 43.1g||216 %|
|Monounsaturated Fat 19.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 221.4mg||68 %|
|Sodium 687.7mg||24 %|
|Potassium 452.7mg||12 %|
|Total Carbohydrate 33g||10 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 30.6g|
|Protein 20g||29 %|
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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: 818
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