Directions:
- Simmer carrots, garlic, broth, and salt in a 1- to 2-quart heavy saucepan, covered, until carrots are very tender, 12 to 14 minutes. Purée mixture with cream and butter in a food processor until smooth.
- Cooks' note: Purée can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat in an ovenproof dish, covered with foil, in a preheated 425°F oven 5 to 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.79 Kcal (481 kJ) | ||
| Calories from fat | 70.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.88g | 12% | |
|---|---|---|---|
| Cholesterol | 25.63mg | 9% | |
| Sodium | 371.92mg | 15% | |
| Potassium | 344.75mg | 7% | |
| Total Carbs | 10.49g | 3% | |
| Sugars | 4.59g | 18% | |
| Dietary Fiber | 2.78g | 11% | |
| Protein | 2.12g | 4% | |
| Vitamin C | 6.1mg | 10% | |
| Vitamin A | 0.9mg | 31% | |
| Calcium | 45mg | 4% | |
| Amount Per 100 g | |||
| Calories | 76.17 Kcal (319 kJ) | ||
| Calories from fat | 47.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.23g | 12% | |
|---|---|---|---|
| Cholesterol | 17.01mg | 9% | |
| Sodium | 246.77mg | 15% | |
| Potassium | 228.74mg | 7% | |
| Total Carbs | 6.96g | 3% | |
| Sugars | 3.05g | 18% | |
| Dietary Fiber | 1.84g | 11% | |
| Protein | 1.41g | 4% | |
| Vitamin C | 4.1mg | 10% | |
| Vitamin A | 0.6mg | 31% | |
| Calcium | 29.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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