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Carrot Soup

Scalable formula

Ingredients

1× produces 167.5 g finished yield. Changing the multiplier, finished yield, or any ingredient amount scales the entire recipe.

IngredientStandard %Weight
Carrots, mature, raw59.7%
water20.9%
Butter, stick, unsalted18.51%
Salt, table0.6%
Leavening agents, baking soda0.3%
Scaled ingredient total167.5 g

Prep Method 2

  1. 1.Cook in pressure cooker.
  2. 2.Blend smooth.

UoM Equivalency

No recipe-level equivalencies have been defined.

Recipe Cost

19% priced
Scaled batch
$0.21
Per 100 g
$0.1254

Partial estimate; unpriced ingredients are excluded.

3 costing issues
  • Carrots, mature, raw: no active USD purchase price with a convertible package size
  • water: no active USD purchase price with a convertible package size
  • Leavening agents, baking soda: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data4 of 5 connected
✓Carrots, mature, rawCarrots, mature, raw100 g›!waterAdd nutritional data35 g›✓Butter, stick, unsaltedButter, stick, unsalted31 g›✓Salt, tableSalt, table1 g›✓Leavening agents, baking sodaLeavening agents, baking soda0.5 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories25

% Daily Value*

Total Fat 15g
20%
Saturated Fat 0g
0%
Cholesterol 45mg
14%
Sodium 370mg
16%
Total Carbohydrate 6g
2%
Dietary Fiber 2g
7%
Total Sugars 0g
Protein <1g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 79% mapped. Scaled batch: 45 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • Formula uses a nominal 100 g basis; review the yield before use.