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Swanson®
Carrot soup with horseradish and young cheese
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Ingredients
Directions
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Heat the oil and fry the shallots in it.
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Add the carrot and heat for 3-4 minutes.
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Stir in the horseradish and pour in the stock.
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Cook gently for 5-6 minutes.
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Puree with a hand blender into a lightly tied soup.
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Squeeze out half of the lemon and cut the other half into 4 parts.
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Season the soup with salt, pepper and lemon juice.
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Scoop the soup into bowls and spread the cheese and spring onions.
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Garnish with a lemon wedge on the edge of the bowl.
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Nutrition
285Calories
Sodium0% DV0g
Fat32% DV21g
Protein26% DV13g
Carbs3% DV8g
Fiber0% DV0g
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