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

    Average Rating:

    3 Total Reviews

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    • on March 25, 2006

      Excellent! We absoulutly loved this soup! It may have been the best soup I've ever had! I actually only tried carrot soup one other time about 15 yrs. ago at a restaurant in Boston and when I saw this recipe I knew it was a must try! It was better then I had even remebered. My family, too, turned their noses up when I mentioned it but devoured it when it was done. I must say I was a little hesitant to try this after that 1st reveiw but honestly- I don't how she could have been disapointed. It may not be a recipe for a beginner cook and maybe this was the case but my family found it to be an amazing, impressive soup. Healthy too! Thank you for sharing :)

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    • on January 24, 2006

      sorry, but this was just not at all what I had hoped....

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    • on December 30, 2005

      Yummy and very good for the eyesight no doubt! I pureed the soft carrots in a blender and kept aside a few tablespoons of the chunky ones to throw back in for texture. I made this with fat free canned milk instead of heavy cream, and sorry but I don't have any sherry. Next time I will make it with fresh dill too. This soup keeps fine for a week in the fridge, and I'd probably try freezing some portions next time. Thanks for posting this tasty, healthy soup!

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    Nutritional Facts for Dilled Carrot Soup

    Serving Size: 1 (429 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 245.9
    Calories from Fat 123
    Total Fat 13.7 g
    Saturated Fat 7.7 g
    Cholesterol 35.6 mg
    Sodium 1279.0 mg
    Total Carbohydrate 19.6 g
    Dietary Fiber 3.6 g
    Sugars 7.1 g
    Protein 9.8 g

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