Try this Carrot Soup recipe, or contribute your own.
Suggest a better descriptionIn larger saucepan melt butter and add carrots. Gently saute carrots and ginger. Add vegetable broth and cook until carrots are softened, about 25 minutes. Pour mixture into a food processor and puree. Season with salt and pepper and add the juice and zest of the orange. Serve hot or cold. Recipe By : From My Garden Show # F5538 Posted to MC-Recipe Digest V1 #230 Date: Mon, 30 Sep 1996 00:47:54, -0500 From: KKBG35A@prodigy.com (MRS RUTH D BURKHARDT)
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Serving Size: 1 Serving (9280g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1361 | ||
Calories from Fat: 147 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 33768.3mg | 1164 % | |
Potassium 6214.6mg | 164 % | |
Total Carbohydrate 304.5g | 90 % | |
Dietary Fiber 56.2g | 225 % | |
Sugars, other 248.3g | ||
Protein 19.2g | 27 % | |
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: 1361
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