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Suggest a better descriptionCut carrots into 1/2-inch-thick slices. Place on baking sheet with garlic and toss with olive oil and salt and pepper to taste. Roast at 500 degrees 10 minutes. Cut onion into six wedges. Add to carrots and garlic and stir to coat with oil. Roast until vegetables are very tender and slightly charred, about 10 minutes. Put carrots, garlic and onion in blender with vegetable broth and puree until smooth, adding more broth if needed, 1 to 2 minutes. Pour into saucepan and heat over medium heat, 1 to 2 minutes. Stir in cream, if using, and lemon juice. Yields 4 servings. Each serving: 131 calories; 1,010 mg sodium; 0 cholesterol; 5 grams fat; 22 grams carbohydrates; 2 grams protein; 1.93 grams fiber Recipe Source: Los Angeles Times - 03-24-1999 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
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Serving Size: 1 Serving (2540g) | ||
Recipe Makes: 4 | ||
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Calories: 205 | ||
Calories from Fat: 17 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 2.6mg | 1 % | |
Sodium 9596.4mg | 331 % | |
Potassium 502mg | 13 % | |
Total Carbohydrate 47.3g | 14 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 42.8g | ||
Protein 1.8g | 3 % | |
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: 205
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