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"Packed with vitamin-rich ingredients, this soup is both beautiful and delicious," assures LaVonne Hegland of St. Michael, Minnesota.
Nutritional Facts 1 serving (1 cup) equals 204 calories, 10 g fat (6 g saturated fat), 37 mg cholesterol, 518 mg sodium, 22 g carbohydrate, 2 g fiber, 7 g protein.
Originally published as Cream of Carrot Soup in Taste of Home October/November 1997, p18
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Reviewed on Oct. 11, 2011 by Ratlova30
Very wonderful recipe with a very simple taste. I did change a couple things. First when the carrots and potatoes were cooking the 1 cup of water evaporated very quickly, even with a lid on the pan. I ended up having to add 3 cups total while the veggies were cooking just to have a little less then 1 cup veggie juice left over which is essential to help with the pureeing of the veggies when done. As far as the change in ingredients go I ended adding 6 garlic cloves total, I reduced the milk to 2 cups and upped the 1/2 & 1/2 to 2 cups. I think adding all the milk this recipe calls for would just make the soup too watery and I want the soup to be on the thicker side because there is no chucks or veggies/pasta in it. The onions may seem like a lot but it wasn't at all. So if you're a die hard carrot lover you definitely need to make this recipe, it was surprisingly very filling and the mild taste was just wonderful.
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