Guest guest Posted December 17, 2001 Report Share Posted December 17, 2001 * Exported from MasterCook * Creamy Carrot Soup Recipe By :Jennifer Raymond Serving Size : 6 Preparation Time :0:00 Categories : Soups Wellness Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large carrots 1 1/2 cups water 1 1/2 cups plain rice milk 1/8 teaspoon salt Scrub carrots, cut them into chunks, and place them in a medium-size saucepan with the water. Cover and simmer for about 20 minutes, or until tender when pierced with a fork. Pour rice milk into a blender and add cooked carrots, cooking liquid, and salt. Puree until completely smooth, adding a bit more rice milk if the soup is too thick. Serve hot or chilled. Nutrition information per 1/2-cup serving: 76 calories, 1 g protein, 16 g carbohydrate, 0 g fat, 0 mg cholesterol, 125 mg sodium. Cuisine: " Vegetarian " Source: " Eat Right, Live Longer by Neal D. Barnard, M.D.; recipes by Jennifer Raymond " Yield: " 6 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 42 Calories; trace Fat (4.1% calories from fat); 3g Protein; 8g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 95mg Sodium. Exchanges: 1 Vegetable; 0 Non-Fat Milk. NOTES : This recipe is so simple to make and loaded with beneficial antioxidants. Enjoy a bowl of this steamy treat on a cold winter night while wrapped in your favorite blanket. Nutr. Assoc. : 0 0 153 0 =-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~ Kitpath's Riverside, Recipes and Things Mastercook Health-e-Cookbooks: http://home.earthlink.net/~kitpath/ UpDated 12/11/01: http://home.earthlink.net/~kitpath/links/LibTV.htm Quote Link to comment Share on other sites More sharing options...
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