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Name: Carrot Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 tb Fresh lime juice; plus; 1 c Onions chopped; 1 1/2 lb Carrots; peeled, sliced thin; 1 Bar Nuts; see * Note; Salt to taste; 1 tb Finely-grated peeled fresh; 2 tb Unsalted butter; Chopped mint; 1 c Peeled chopped potatoes; 3 c Chicken broth; Ice water; for thinning soup; Black Pepper freshly ground; To taste

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INGREDIENTS

1 tb Fresh lime juice; plus
1 c Onions ; chopped
1 1/2 lb Carrots; peeled, sliced thin
=== GARNISH ===
1 Bar Nuts; see * Note
Salt ; to taste
1 tb Finely-grated peeled fresh
2 tb Unsalted butter
Chopped mint
1 c Peeled chopped potatoes
3 c Chicken broth
Ice water; for thinning soup
Black Pepper ; freshly ground
To taste

Servings

INSTRUCTIONS

* Note: See the "Bar Nuts" recipe which is included in this collection. In a large heavy saucepan cook onion, and gingerroot in butter with salt and pepper to taste over moderately-low heat until softened and add carrots, potatoes and broth. Simmer mixture, covered, 15 minutes, or until carrots are very soft. In a blender puree mixture in batches until very smooth, transferring as pureed to a bowl. Stir in 2 teaspoons lime juice and chill soup at least 6 hours or overnight. Thin soup with ice water and season with additional lime juice and salt and pepper. Garnish soup with chopped mint and Bar Nuts. This recipe yields 6 1/2 cups. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9106 broadcast 04-13-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-10-1998 Recipe by: Sara Moulton

NOTES

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Carrot Soup

1 tb Fresh lime juice; plus
1 c Onions chopped
1 1/2 lb Carrots; peeled, sliced thin
 === GARNISH ===
1 Bar Nuts; see * Note
 Salt to taste
1 tb Finely-grated peeled fresh
2 tb Unsalted butter
 Chopped mint
1 c Peeled chopped potatoes
3 c Chicken broth
 Ice water; for thinning soup
 Black Pepper freshly ground
 To taste

* Note: See the "Bar Nuts" recipe which is included in this  collection.    In a large heavy saucepan cook onion, and gingerroot in butter with  salt and pepper to taste over moderately-low heat until softened and  add carrots, potatoes and broth. Simmer mixture, covered, 15 minutes,  or until carrots are very soft. In a blender puree mixture in batches  until very smooth, transferring as pureed to a bowl. Stir in 2  teaspoons lime juice and chill soup at least 6 hours or overnight.  Thin soup with ice water and season with additional lime juice and  salt and pepper. Garnish soup with chopped mint and Bar Nuts. This  recipe yields 6 1/2 cups.    Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of  Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9106 broadcast  04-13-1998) Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    10-10-1998    Recipe by: Sara Moulton

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Nutrition

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Serving Size: 1 Serving (1720g)
Recipe Makes: 1 servings

Calories: 1327
Calories from Fat: 1258 (95%)

Amt Per Serving		% DV

	Total Fat 139.8g	186 %
	Saturated Fat 87.7g	438 %
	Monounsaturated Fat 35.9g
	Polyunsanturated Fat 5.3g
Cholesterol 366.4mg		113 %
Sodium 2819.1mg		97 %
Potassium 614.6mg		16 %
Total Carbohydrate 18.7g		6 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 14g
Protein 7.9g		11 %
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.

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Calories per serving: 1327

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