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Suggest a better descriptionSaute the carrots in the water for 2 minutes. Add the sugar, the gingerroot, the broth, and the boiling water simmer until the carrots are tender. In a blender( I use a hand blender) puree the mixture with the lemon juice and salt and pepper to taste and divide the soup between 2 bowls. Serves 2 Posted to fatfree digest V97 #270 by Amy Oilman
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Serving Size: 1 Serving (251g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 24 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.3mg | 0 % | |
Potassium 2.6mg | 0 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6.2g | ||
Protein 0g | 0 % | |
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: 24
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