In 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|
|Calories from Fat: 147 (11%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1361
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