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    You are in: Home / Recipes / Creamy Carrot Soup Recipe
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    Creamy Carrot Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    conbrend's Note:

    This is a light and creamy soup. Substitute vegetable stock for the beef stock and it is a vegetarian dish.

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    Ingredients:

    Serves: 4

    Yield:

    batch

    Units: US | Metric

    Directions:

    1. 1
      Put oil in a large, deep saucepan over medium heat. When oil is hot, add vegetables. Sprinkle with salt and pepper and stir occasionally, about 15 minutes, until carrots soften. Add beef stock and water and cook until vegetables are tender, 15 to 20 minutes.
    2. 2
      Use an immersion blender to puree soup in the pan, or cool the mixture slightlyand pass it through a food mill or put it in t he blender. puree until smooth, in batches if necessary.
    3. 3
      If serving the soup hot, gently reheat it, stirring frequently. If serving it cold, refrigerate, covered, at least 2 hours. Either way, adjust the seasoning and garnish before serving.
    4. 4
      In place of the carrots, try fennel, celery, parsnips, turnips,sweet potatoes or winter squash.

    Ratings & Reviews:

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    Nutritional Facts for Creamy Carrot Soup

    Serving Size: 1 (557 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 213.1
     
    Calories from Fat 97
    45%
    Total Fat 10.8 g
    16%
    Saturated Fat 1.6 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 651.3 mg
    27%
    Total Carbohydrate 25.5 g
    8%
    Dietary Fiber 4.5 g
    18%
    Sugars 4.9 g
    19%
    Protein 4.9 g
    9%

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