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    You are in: Home / Recipes / Cream of Carrot Soup With Ginger and Rosemary Recipe
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    Cream of Carrot Soup With Ginger and Rosemary

    Average Rating:

    3 Total Reviews

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    • on January 03, 2014

      Absolutely delicious!! So easy to make. My husband who despises vegetables had seconds. Only had one potato, and no half and half. So, I substituted cream cheese, about 5 heaping tsps. What a wonderful way to use up carrots before they go bad. Will definitely make this again. Next time I will follow the recipe exactly.

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    • on October 03, 2012

      Wonderfully comforting soup with a rich, velvety mouth-feel. Took barely any time to make; in the time it took me to bake a pizza, this soup was ready to be pureed. My only modification was adding fresh sage to the rosemary and parsley (we had a lot on hand). My husband, a not-so-enthusiastic veggie eater, went back for seconds, then thirds. I topped with a little parmesan/reggiano and it was fantastic. I'm wondering how a little chopped bacon or pancetta at the end would taste too, hmm... Will make again and again.

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    • on February 22, 2012

      Wow...I made this soup exactly as directed and it was amazing! You could actually even do without the cream, it is so delicious. This is definitely a 10-star recipe, and so easy- I looked like a real pro serving this to my guests! Thank you for sharing!

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    Nutritional Facts for Cream of Carrot Soup With Ginger and Rosemary

    Serving Size: 1 (390 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 324.1
     
    Calories from Fat 154
    47%
    Total Fat 17.1 g
    26%
    Saturated Fat 10.0 g
    50%
    Cholesterol 41.7 mg
    13%
    Sodium 1126.1 mg
    46%
    Total Carbohydrate 33.1 g
    11%
    Dietary Fiber 5.6 g
    22%
    Sugars 7.4 g
    29%
    Protein 10.6 g
    21%

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