** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Saute vegetables until onions are clear. Blend in flour.
3. Mix in broth and stir until smooth. Simmer covered 30 minutes.
4. Put soup through blender to puree. Stir in milk.
5. Adjust the seasonings. Stir until hot, but not boiling.
6. Ladle into bowls and sprinkle nutmeg on top.
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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 Wheat, Milk, Butter, Gluten, Onion allergies.