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Spring Carrot Soup

Makes: 4 to 6 servings
Start to Finish 25 mins
Spring Carrot Soup
Ingredients
  • 1 14  ounce can  vegetable broth
  • 8 - 10  small carrots with tops, trimmed, scrubbed, halved lengthwise and then cut in half crosswise (4 oz.)
  • 1/2  cup  haricot verts or baby green beans, trimmed
  • 6  ounces  peeled and deveined medium shrimp
  • 1 12  ounce can  carrot juice
  • 1/4  teaspoon  bottled hot pepper sauce
  •  Salt and pepper
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 104,
  • Fat, total (g) 1,
  • chol. (mg) 65,
  • carb. (g) 13,
  • fiber (g) 2,
  • sugar (g) 3,
  • pro. (g) 11,
  • vit. A (IU) 17055,
  • vit. C (mg) 12,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 586,
  • Potassium (mg) 441,
  • calcium (mg) 61,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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