Try this Carrot Soup - Puree recipe, or contribute your own.
Suggest a better description1. In a soup pot, saute onion and garlic in margarine until soft. Stir in thyme. 2. Mix in carrots, potatoes, bay leaf, and pepper. 3. Add chicken stock and enough water to cover vegetables. 4. Bring soup to a boil. Reduce heat, cover, and simmer for 30 minutes. 5. Remove bay leaf and puree soup in blender. Notes: Tried: 03/06/99 - Very easy and very good. I found that too much stock had simmered off, so the puree was a bit thick. I added 2 cups (approx) homemade chicken stock to the puree mixture. Makes 11 one cup servings Per Serving: 61 calories, 20% CFF, 1.4g total fat Recipe by: Eaters Choice/tpogue@idsonline.com Posted to EAT-LF Digest by RecipeLu
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Serving Size: 1 Serving (53g) | ||
Recipe Makes: 11 servings | ||
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Calories: 14 | ||
Calories from Fat: 8 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 169.4mg | 6 % | |
Potassium 30.7mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.1g | ||
Protein 0.4g | 1 % | |
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: 14
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