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Fat-free half-and-half cream lends a rich flair to Barbara Richard's healthy recipe. "The thick and tasty soup is especially satisfying on cold winter days," she writes from Houston, Ohio.
This recipe is:
Nutritional Analysis: 1-1/3 cups equals 133 calories, 2 g fat (trace saturated fat), 0 cholesterol, 995 mg sodium, 24 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 3 vegetable, 1/2 starch, 1/2 fat.
Originally published as Carrot Soup in
Light & Tasty
October 2005, p27
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