Directions:
- Chop the carrots in a blender with water. Transfer to small saucepan and cook until tender.
- In the blender, place the milk, sour cream, cucumber, green onion, garlic salt, allspice and pepper. Chop.
- Pour mixture into a serving bowl. Stir in cooked carrots. Chill in refrigerator at least 45 minutes.
- Garnish with cucumber slices, carrot curls or fresh dill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.84 Kcal (912 kJ) | ||
| Calories from fat | 114.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.67g | 19% | |
|---|---|---|---|
| Cholesterol | 42.09mg | 14% | |
| Sodium | 320.26mg | 13% | |
| Potassium | 618.99mg | 13% | |
| Total Carbs | 18.95g | 6% | |
| Sugars | 7.83g | 31% | |
| Dietary Fiber | 2.11g | 8% | |
| Protein | 8.42g | 17% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 0.1mg | 1% | |
| Calcium | 305.7mg | 31% | |
| Amount Per 100 g | |||
| Calories | 63.4 Kcal (265 kJ) | ||
| Calories from fat | 33.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.69g | 19% | |
|---|---|---|---|
| Cholesterol | 12.25mg | 14% | |
| Sodium | 93.2mg | 13% | |
| Potassium | 180.14mg | 13% | |
| Total Carbs | 5.52g | 6% | |
| Sugars | 2.28g | 31% | |
| Dietary Fiber | 0.62g | 8% | |
| Protein | 2.45g | 17% | |
| Vitamin C | 1.9mg | 11% | |
| Vitamin A | 0.1mg | 15% | |
| Calcium | 89mg | 31% | |
* 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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