Try this Carrot And Ginger Soup recipe, or contribute your own.
Suggest a better descriptionDirections: In a large soup pot, heat the butter and oil. Add the onion, carrots, celery, garlic and ginger. saute over medium heat until onions are tender. Add the chicken stock and season with salt and pepper. Bring the mixture to a boil, reduce heat and allow to simmer for 45 minutes until carrots are very tender. Remove from heat and puree in batches in a blender with the low-fat cream cheese. Strain the soup and either serve hot or chill. Garnish with chopped scallions.
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Serving Size: 1 Serving (2055g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1048 | ||
Calories from Fat: 495 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55g | 73 % | |
Saturated Fat 24.1g | 121 % | |
Monounsaturated Fat 21.1g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 148.6mg | 46 % | |
Sodium 3509mg | 121 % | |
Potassium 2296.2mg | 60 % | |
Total Carbohydrate 76.9g | 23 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 76.9g | ||
Protein 57.3g | 82 % | |
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: 1048
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