I've revised a recipe I recently posted to make it a fruit/veggie soup in vegetarian/vegan style. Pre-peeled baby carrots make this soup super-easy. This is a takeoff on a recipe I found on Epicurious-Bon Appétit December 2005
Serving Size: 1 (332) g
Servings Per Recipe: 6
Calories: 170.8
Calories from Fat 64 g 38 %
Total Fat 7.1 g 10 %
Saturated Fat 4 g 20 %
Cholesterol 15.3 mg 5 %
Sodium 220.7 mg 9 %
Total Carbohydrate 24.2 g 8 %
Dietary Fiber 4.4 g 17 %
Sugars 13.6 g 54 %
Protein 5.3 g 10 %