Try this Gingered Carrot-And-Parsnip recipe, or contribute your own.
Suggest a better descriptionI have not seen any recipes for carrot soup. Heres one that was printed in a past issue of Cooking Light Magazine. Coat a soup pot with cooking spray. Add onion; saute 3 minutes. Add carrot, parsnip, and ginger root; cook for 10 minutes, stirring often. Add broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Let cool slightly. Puree mixture. Add orange juice; cook until thoroughly heated. About 160 calories a serving, 2 gms. or less of fat, 0 sat. fat. Posted to Digest eat-lf.v097.n020 by "bill pawelko"
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Serving Size: 1 Serving (404g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 121 | ||
Calories from Fat: 23 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 5.4mg | 2 % | |
Sodium 323.5mg | 11 % | |
Potassium 545.3mg | 14 % | |
Total Carbohydrate 19.1g | 6 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 16g | ||
Protein 5.8g | 8 % | |
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: 121
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