Carrot Soup II Recipe
Summary
Ingredients
| Carrots | 1 Pound, cubed | |
| Fresh orange juice | 1⁄2 Cup (8 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Mustard | 2 Tablespoon | |
| Soft brown sugar | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | 1 | |
| Butter | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 657 Calories from Fat 256
% Daily Value*
Total Fat 29 g45.2%
Saturated Fat 12.5 g62.6%
Trans Fat 0 g
Cholesterol 54.9 mg18.3%
Sodium 840.4 mg35%
Total Carbohydrates 87 g29.1%
Dietary Fiber 17.5 g70%
Sugars 51.8 g
Protein 20 g39%
Vitamin A 1529% Vitamin C 76.1%
Calcium 56.8% Iron 25.3%
*Based on a 2000 Calorie diet
Directions
Cover and microwave onhigh for 15 minutes.
Puree the mixture in a food processor.
Pour the carrot and onion puree back into the casserole.
Stir in the orange juice, milk, mustard and brown sugar.
Add salt and pepper to taste.
Stir carefully with a hand whisk.
Reheat in the oven onhigh for 3-4 minutes.
Chef
