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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cuisine: Cuban
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 130
% Daily Value**
Total Fat 4g
Saturated Fat 2g
Unsaturated Fat 0g
Cholesterol 10mg
Sodium 1126mg
Total Carbohydrate 17g
Dietary Fiber 1g
Sugars 15g
Protein 8g
Vitamin A  66%Vitamin C  4%
Calcium  9%Iron  3%
Potassium  11%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Puree of Carrot Soup

Recipe Tags: Soup Recipes

Date Added: July 17, 2009


1/2 Teaspoon Salt pepper to taste
1/3 Cup Evaporated Milk 13 oz. can
2 Cups Chicken Stock (or substitute
2 Carrots sliced
1 Teaspoon Fresh Tarragon (or 1/8 tsp. dried)
1/8 Teaspoon Cilantro scant
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1. Cook first 5 ingredients together until carrots are very tender.

2. Puree in blender until smooth. Put back in pot and add milk.

3. Heat gently and garnish with parsley then serve! Makes two large bowls - this recipe doubles, triples perfectly.

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Dietary Notes:
This recipe is low-cholesterol with 10mg per serving

This recipe is high in Vitamin A with 66% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, MSG, Poultry, Cilantro allergies.
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