Try this Carrot Soup recipe, or contribute your own.
Suggest a better descriptionCook carrots in stock until tender. Drain and mash carrots, reserving liquid. Saute onions and bell pepper in butter until tender. Add flour, stirring until smooth. Gradually add milk; cook stirring constantly, until slightly thickened. Add enough water to carrot liquid to make 2 cups. Combine liquid, milk mixture, carrots, cheese and spices. Stir constantly over moderate heat until soup is well heated and cheese is melted. Garnixh with parsley if desired. SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman
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Serving Size: 1 Serving (377g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 278 | ||
Calories from Fat: 166 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.5g | 25 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 53.8mg | 17 % | |
Sodium 955.6mg | 33 % | |
Potassium 317.6mg | 8 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 13.3g | ||
Protein 14.3g | 20 % | |
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: 278
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