Try this CARROT BEET SOUP recipe, or contribute your own.
Suggest a better descriptionHeat oven to 400 degrees. In roasting pan, toss beets with 1/2 tbs oil. Roast 45 min. or until tender. Let cool 5 min. Peel, dice beets, reserving juice. In pot, cook apple, onion and carrots in remaining oil until onions are tender. Add broth, garlic, thyme, beets and juice. BRING to a boil, let simmer 10 min. In blender, puree soup until smooth, adding broth. Return soup to pot. Season with salt and pepper. Spoon soup into 4 bowls. In bowl, combine sour cream and milk, drizzle over soup. Sprinkle with chives. SERVE & ENJOY...
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Serving Size: 1 Serving (390g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 262 | ||
Calories from Fat: 107 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 20.6mg | 6 % | |
Sodium 891.2mg | 31 % | |
Potassium 1087.5mg | 29 % | |
Total Carbohydrate 28.2g | 8 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 21.4g | ||
Protein 12.5g | 18 % | |
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: 262
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