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Rating: 5/5 (1 vote cast)

Meal Type: Dinner

Total Time: 0 min.

Cook Method: Stove

Serving Size: 2 - Change

Nutritional Facts

Servings Per Recipe: 2

Amount Per Serving

Calories 0

% Daily Value**

Total Fat 0g

Saturated Fat 0g

Unsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 0g

Dietary Fiber 0g

Sugars 0g

Protein 0g

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 0%

Potassium 0%

Vitamin E 0%

** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cold Carrot Soup

Recipe Tags: Soup Recipes

Date Added: December 07, 2009

Ingredients:

6 Unit Carrots peeled and sliced (up to 1)

1 Cup Canned Chicken Broth (or more)

1 Cup Heavy Whipping Cream or ice cream

1/4 Teaspoon Ground Nutmeg (optional)

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Directions:

1. Salt Plain yogurt Parsley sprigs.

2. Cook carrots in medium saucepan of boiling water until just tender, about 10 minutes.

3. Drain. Puree carrots with broth in blender or processor.

4. Blend in cream and nutmeg. Season with salt. Cover and chill 30 minutes (Can be prepared 1 day ahead).

5. Ladle soup into bowls. Top each with yogurt and parsley.

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Dietary Notes:

This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:

This recipe contains potential food allergens and will effect people with MSG, Poultry allergies.


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