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Carrot Cream

Recipe by:

Made with carrots, onion and parsley the dish is simple, bright and flavorful.

Yield: 4 servings
Prep Time:
Cook Time:
Total Time:
Lactose-free carrot cream soup

1 tablespoon butter

2 cups carrots, thinly sliced into coins

1 tablespoon minced garlic

1 cup chopped onion

1 tablespoon chopped parsley

2 tablespoons water

1/2 teaspoon flour

Salt and pepper to taste

  1. Melt butter in a medium size frying pan with a cover. Add carrots, garlic, onion, parsley and water. Cook covered over low heat 20-30 minutes or until carrots are very soft.
  2. Place vegetable mixture in the jar of a blender or bowl of a food processor. Add LACTAID® Reduced Fat 2% Milk and flour. Cover and blend until smooth.
  3. Pour carrot cream back into the frying pan. Heat over medium heat until warm. Season to taste with salt and pepper.

Nutritional Facts

Serving Size: about 1/2 cup

Amount Per Serving

Calories 92
Total Fat 4.29g
Calories from Fat 38.18kcal
Saturated Fat 2.60g
Cholesterol 12.63mg
Sodium 147.59mg
Total Carbohydrate 11.09g
Dietary Fiber 1.79g
Sugars 6.93g
Protein 2.79g
Calcium 101.41mg

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