Carrot and Ginger Soup Recipe

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Ingredients:

Serving

1/4 cup butter
2 medium onions, chopped
2 tbsp grated peeled fresh gingerroot
1 1/2 lbs carrots, peeled and thinly sliced
6 cups chicken stock
1/2 tsp salt
1/2 tsp black pepper

Directions:

In 4-quart saucepan, melt butter over medium heat.
Add onions and sauté until translucent, about 5 minutes.
Add gingerroot and cook 2 minutes longer.
Add carrots and stock to onions; heat to boiling over high heat.
Reduce heat to low, cover and cook carrots until tender, 15 to 20 minutes.
(Alternately, you can cook the carrots first, then add to stock- no need to thinly slice) Use hand blender to blend carrot mixture, in batches, until smooth.
Salt and pepper to taste.
Heat soup over low heat until hot.
Ladle into bowls and serve.
Use the vegetable stock for vegetarians.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	161.89 Kcal (678 kJ)
Calories from fat	67.95 Kcal
		% Daily Value*
Total Fat	7.55g	12%
Cholesterol	20.65mg	7%
Sodium	463.32mg	19%
Potassium	504.89mg	11%
Total Carbs	18.27g	6%
Sugars	8.95g	36%
Dietary Fiber	3.14g	13%
Protein	6.61g	13%
Vitamin C	7mg	12%
Vitamin A	0.9mg	31%
Calcium	42.2mg	4%

Amount Per 100 g
Calories	53.94 Kcal (226 kJ)
Calories from fat	22.64 Kcal
		% Daily Value*
Total Fat	2.52g	12%
Cholesterol	6.88mg	7%
Sodium	154.37mg	19%
Potassium	168.22mg	11%
Total Carbs	6.09g	6%
Sugars	2.98g	36%
Dietary Fiber	1.05g	13%
Protein	2.2g	13%
Vitamin C	2.3mg	12%
Vitamin A	0.3mg	31%
Calcium	14.1mg	4%

* 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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