Peel, slice & cook carrots in salt water. In another pan, heat tomato soup with onion & remaining ingredients. Cool & drain carrots. Pour mixture over carrots. NANCY JOHNSON MAGNOLIA, AR From
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|Serving Size: 1 Serving (340g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 114 (20%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 0mg||0 %|
|Sodium 295.1mg||10 %|
|Potassium 572.9mg||15 %|
|Total Carbohydrate 119.6g||35 %|
|Dietary Fiber 4.9g||19 %|
|Sugars, other 114.7g|
|Protein 2.1g||3 %|
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Calories per serving: 581
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