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Spring Carrot Soup

This light shrimp soup is a nice appetizer or side dish for entertaining.

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Spring Carrot Soup

Directions

  1. In a large saucepan bring vegetable broth to boiling. Add carrots.* Bring to boiling; reduce heat. Cover and simmer for 4 minutes.
  2. Add haricot verts and shrimp. Bring to boiling; reduce heat. Cover and simmer for 3 minutes.
  3. Add carrot juice and bottled hot pepper sauce; heat through (do not boil). Season to taste with salt and pepper. Makes 4 to 6 appetizer servings.

From the Test Kitchen

*Tender green beans:

If you prefer your green beans more than crisp-tender, add them with the carrots.

Nutrition Facts (Spring Carrot Soup)

  • Per serving:
  • 104 kcal cal.,
  • 1 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 65 mg chol.,
  • 586 mg sodium,
  • 13 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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