Try this Veronicas Lake (Carrot and Apple Soup) recipe, or contribute your own.
Suggest a better descriptionPut broth in a large pot. Add chopped apples and carrots. Bring to a boil. Cover and reduce heat to Low heat. Simmer for 1 hour until carrots are very tender. Blend in batches until smooth. Stir in cream or milk. Serve hot or cold. Garnish with apple slices. MC formatting by bobbi744@sojourn.com NOTES : Per serving with cream: 132 cals., 32 mg. cholesterol. Recipe by: Source Unknown Posted to MC-Recipe Digest V1 #776 by Roberta Banghart
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Serving Size: 1 Serving (355g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 38 | ||
Calories from Fat: 30 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 9.9mg | 3 % | |
Sodium 934.4mg | 32 % | |
Potassium 86.4mg | 2 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.9g | ||
Protein 1.6g | 2 % | |
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: 38
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