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Rating: 4.0/5 (2 votes cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 101
% Daily Value**
Total Fat 2g
Saturated Fat 1g
Unsaturated Fat 1g
Cholesterol 3mg
Sodium 292mg
Total Carbohydrate 21g
Dietary Fiber 5g
Sugars 9g
Protein 3g
Vitamin A  513%Vitamin C  20%
Calcium  9%Iron  8%
Potassium  16%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot Leek Bisque

Date Added: December 27, 2012


5 Cups Water
2 Teaspoons Dried Basil
1 Onion chopped
1/4 Teaspoon Dried Sage
1 Centiliter Garlic minced
1 Teaspoon Sweet Butter
1/4 Teaspoon Dried Thyme Leaves
5 Cups Carrots slices
2 Leeks sliced and soaked
1 Tablespoon Miso red or white OR 1 veg. bouillon
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1. Bring water to boil.

2. Add ingredients except butter in order given.

3. Cover and bring to boil. Simmer 20 minutes or until veggies are soft.

4. Remove 1/2c carrots with slotted spoon. Puree remaining ingredients in blender.

5. Return to heat. Add reserved carrots and butter.

6. Reheat and serve. Garnish with 3T sour cream and 1T chives if desired.

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Dietary Notes:
This recipe is low-fat with 1.5g per serving, low-saturated fat with 0.5g per serving and low-cholesterol with 2.5mg per serving

This recipe is high in Vitamin A with 513% of your daily recommended intake per serving. This recipe is high in Vitamin C with 20% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Garlic, Onion allergies.
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