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    You are in: Home / Recipes / South of the Border Carrot Bisque Recipe
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    South of the Border Carrot Bisque

    Average Rating:

    4 Total Reviews

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    • on July 02, 2009

      Nice soup. I used roasted anaheim peppers instead of jalapenos. (That's just what I had fresh from the garden.) I left out the nutmeg as a personal preference. Unfortunately, the rest of my household isn't as keen on veggies as I am, so it looks like I'll be eatin' a lot of soup! I may try to freeze some. I did add a bit of chipotle to a small portion, and that was an enjoyable variation of this. Some fresh cilantro and maybe a bit of sour cream added to the chipotle version might be nice, too; although, I didn't try it that way. Just thinking of ideas, since I have so much of this left over!

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    • on October 27, 2008

      A delicious way to get your veggies! The spice is warming, perfect for chilly fall.

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    • on May 30, 2008

      Wow, this was delicious! Definitely a keeper. Thanks! Edited to say that I made this again using nonfat evaporated milk to lighten it up and it was just as good. Thanks sis!

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    • on August 24, 2007

      Great use of contest ingredients! I made this as directed, but using fresh jalapenos and using only 1 tsp because I am a wimp. I still found it too spicy, but I cooled it down with a bit of sour cream on top. I wanted to freeze some of the leftovers just to see if they would freeze well, but there wasn't any left! Good Luck!

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    Nutritional Facts for South of the Border Carrot Bisque

    Serving Size: 1 (250 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 155.4
    Calories from Fat 87
    Total Fat 9.7 g
    Saturated Fat 5.7 g
    Cholesterol 30.1 mg
    Sodium 427.6 mg
    Total Carbohydrate 15.3 g
    Dietary Fiber 3.7 g
    Sugars 6.2 g
    Protein 3.7 g

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