1. Place carrots, celery, onion, ginger, rice and stock in a large pot and bring to the boil. Reduce heat to a simmer, cover and cook until the carrots are tender. 2. Puree the soup in a blender or food processor in small batches. Return to the pot and adjust seasoning. Add cream and heat through but do not boil. Per serving: 844 Calories (kcal); 31g Total Fat; (39% calories from fat); 13g Protein; 97g Carbohydrate; 142mg Cholesterol; 296mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 11 Vegetable; 0 Fruit; 6 Fat; 2 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2123g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 594 (27%)|
|Amt Per Serving||% DV|
|Total Fat 66g||88 %|
|Saturated Fat 33.2g||166 %|
|Monounsaturated Fat 23.1g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 213.4mg||66 %|
|Sodium 2625.3mg||91 %|
|Potassium 2102.6mg||55 %|
|Total Carbohydrate 327.1g||96 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 318g|
|Protein 66.8g||95 %|
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Calories per serving: 2213
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