Try this Roasted Carrot Soup recipe, or contribute your own.
Suggest a better description1. Toss all ingredients together except water and bay leaves. Spread on parchment lined tray and roast at 350 for 35-40 minutes.
2. Transfer to a pot, cover with water and add bay leaves. Bring to a boil and reduce to a simmer.
3. When vegetables are tender, puree, adjust seasoning and strain.
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Serving Size: 1 Serving (1891g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2740 | ||
Calories from Fat: 1967 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 218.5g | 291 % | |
Saturated Fat 30.3g | 152 % | |
Monounsaturated Fat 157.9g | ||
Polyunsanturated Fat 23.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 99.2mg | 3 % | |
Potassium 5443.9mg | 143 % | |
Total Carbohydrate 187.1g | 55 % | |
Dietary Fiber 28.6g | 114 % | |
Sugars, other 158.5g | ||
Protein 25.4g | 36 % | |
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: 2740
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