Try this Carrot Soup #2 recipe, or contribute your own.
Suggest a better descriptionDate: Sun, 18 Feb 1996 15:03:13 -0700 (MST) From: VMODRSI@CCIT.ARIZONA.EDU 1. In 4-quart saucepan, combine carrots, onion, and broth. Cover and heat to boiling over high heat. Reduce heat to low and simmer until carrots are tender, about 15 minutes. 2. Remove saucepan from heat, uncover and cool carrot mixture 10 minutes. If desired, set aside about 8 carrot slices for garnish. 3. Pour carrot mixture into electric blender or food processor fitted with chopping blade. Cover and blend on low or pulse on processor until finely chopped. Increase speed to medium and blend or process until smooth. 4. Stop the machine and add cheese to carrot mixture. Cover and blend or process on medium to high speed till smooth. Pour into bowls and garnish with carrot slices and dill, if desired. Makes 4 cups, 107 calories per cup. Ive had some messy experiences with large amounts of hot liquid in blenders and food processors, so I used a slotted spoon to lift the carrots and onions out of the broth, and added just enough broth to facilitate pureeing in the machine. Then I poured the carrot-ricotta puree back into the broth and stirred it in. That worked very well. The recipe also says that this can be served cold, but I havent tried that yet. FATFREE DIGEST V96 #48 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (175g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 85 | ||
Calories from Fat: 44 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 6 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 19.1mg | 6 % | |
Sodium 76.9mg | 3 % | |
Potassium 76.9mg | 2 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.2g | ||
Protein 7g | 10 % | |
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: 85
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