Try this Creamed Carrot Soup recipe, or contribute your own.
Suggest a better descriptionMelt butter in kettle. Saute vegetables until onions are clear. Blend in flour. Mix in broth and stir until smooth. Simmer covered 30 minutes. Put soup through blender to puree. Stir in milk. Adjust the seasonings. Stir until hot, but not boiling. Ladle into bowls and sprinkle nutmeg on top.
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Serving Size: 1 Serving (1295g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 200 | ||
Calories from Fat: 94 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 6.3g | 31 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 21.2mg | 7 % | |
Sodium 4015.1mg | 138 % | |
Potassium 775.7mg | 20 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 9.4g | ||
Protein 15.7g | 22 % | |
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: 200
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