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Recipe of the Day
Shrimp, Avocado, and Cilantro Ceviche
If traditional ceviche isn't for you, this cooked version from 400 Calorie Fix should hit the spot.
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Yield: Makes 4 servings. Serving size: 1 cup.
Recipes
Carrot Potato Soup
| Nutrition Information | |
| Calories: | 153 |
| Total Fat: | 0.4g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 52mg |
| Carbohydrates: | 36g |
| Dietary Fiber: | 4.2g |
| Sugars: | 11.4g |
| Protein: | 3.5g |
| Vitamin A: | 7321.8iu (146%) |
| Vitamin C: | 31.9mg (53%) |
| Calcium: | 42mg (4%) |
| Iron: | 1.2mg (6%) |
Ingredients
Instructions
2½ cups water
2 cups chopped carrots
2 cups chopped and peeled potatoes
1 cup chopped onion
2 cloves garlic
2 Tbsp. orange juice concentrate-undiluted
1 Tbsp. honey
¼ tsp. nutmeg Black pepper to taste
Place water, carrots, potatoes, onions, and garlic in a Dutch Oven or large soup pot. Bring to a boil and then reduce heat and simmer until vegetables are tender, about 15-20 minutes. Using a hand held blender, blender or food processor puree the soup - be careful since hot soup can really burn! Stir in the remaining ingredients and return to pot. Reheat to serving temperature above 150°. Note: This soup can be prepared in the microwave. Serve it as a delicious chilled soup in the summer.
Total Preparation & Cooking Time: 45 min. (15 Prep, 30 Cook)
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