Canned Carrot and Ginger Soup Recipe

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Ingredients:

Serving

Directions:

Melt butter in a large, stainless steel stockpot over medium heat. Add garlic, onions, celery, carrots and ginger. Saute for 10 minutes, stirring frequently. Add the stock to the vegetables and bring to a boil. Reduce heat to a lively simmer and cook until the carrots are tender, approximately 30-35 minutes.
Remove from the heat. Add coriander, ground ginger and honey. Puree the soup in pot using an immersion blender or work in batches with a regular blender until smooth.
Ladle the hot soup into sterilized 1 quart jars, leaving 1 headspace. Wipe rims to clean, place lid and ring on jar. Pressure can for 75 minutes at 10 pounds of pressure. After pressure drops, remove from canner. Check seals, label and store.
When ready to serve, add 1/2 cup heavy cream to each quart of soup. Stir, heat and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	296.43 Kcal (1241 kJ)
Calories from fat	54.64 Kcal
		% Daily Value*
Total Fat	6.07g	9%
Cholesterol	16.95mg	6%
Sodium	543.93mg	23%
Potassium	1021.47mg	22%
Total Carbs	53.58g	18%
Sugars	36.35g	145%
Dietary Fiber	6.71g	27%
Protein	10.74g	21%
Vitamin C	14.8mg	25%
Vitamin A	2mg	66%
Iron	0.1mg	0%
Calcium	90.1mg	9%

Amount Per 100 g
Calories	54.85 Kcal (230 kJ)
Calories from fat	10.11 Kcal
		% Daily Value*
Total Fat	1.12g	9%
Cholesterol	3.14mg	6%
Sodium	100.65mg	23%
Potassium	189.01mg	22%
Total Carbs	9.91g	18%
Sugars	6.73g	145%
Dietary Fiber	1.24g	27%
Protein	1.99g	21%
Vitamin C	2.7mg	25%
Vitamin A	0.4mg	66%
Calcium	16.7mg	9%

* 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.

Tastes

salty
savory
bitter
sweet

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