Directions:
- In a 2-quart saucepan, melt the butter over medium heat, then add the carrots & cook, stirring, until they are covered with the butter.
- Add salt, sugar & hot water, then bring to a boil, cover, reduce heat to low, & cook until soft, about 20 minutes.
- Drain, reserving the cooking liquid, then transfer the carrots to a blender & process until smooth, adding a little of the cooking liquid.
- Return to the saucepan with the remaining liquid & bring to a boil, then reduce heat to low & stir in the cheese, while simmering until the cheese melts ~ The texture should be like that of heavy cream.
- Add additional salt, pepper or sugar as needed, then serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.12 Kcal (771 kJ) | ||
| Calories from fat | 145.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.17g | 25% | |
|---|---|---|---|
| Cholesterol | 45.39mg | 15% | |
| Sodium | 421.76mg | 18% | |
| Potassium | 198.77mg | 4% | |
| Total Carbs | 6.34g | 2% | |
| Sugars | 3.5g | 14% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 4.25g | 9% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 0.1mg | 1% | |
| Calcium | 136.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 89.89 Kcal (376 kJ) | ||
| Calories from fat | 71.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.89g | 25% | |
|---|---|---|---|
| Cholesterol | 22.16mg | 15% | |
| Sodium | 205.91mg | 18% | |
| Potassium | 97.04mg | 4% | |
| Total Carbs | 3.09g | 2% | |
| Sugars | 1.71g | 14% | |
| Dietary Fiber | 0.83g | 7% | |
| Protein | 2.08g | 9% | |
| Vitamin C | 1.7mg | 6% | |
| Vitamin A | 0.3mg | 24% | |
| Iron | 0.1mg | 1% | |
| Calcium | 66.6mg | 14% | |
* 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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