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8 servings, 1 cup each
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Cool soup. Refrigerate up to 3 days. Reheat just before serving. For longer storage, freeze up to 4 months. Thaw in refrigerator overnight before reheating.
If using a blender to puree the soup, cover the filled blender with lid, then a clean dish towel to prevent any hot soup from leaking from top as mixture is blended.
The carrots make this vegetable-based soup an excellent source of vitamin A.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
but i would leave out the vinegarette dressing and use olive oil, too acidic for out taste.
Wow! This is really bad!