Directions:
- Cook carrots in large pot. Puree and set aside.
- Melt butter in a large stockpot and add the onion, ginger and garlic. Saute for 20 minutes.
- Stir in pureed carrots, broth and wine.
- Bring to a boil and then reduce to medium heat.
- Simmer for 45 minutes, stirring occasionally.
- Stir in lemon juice, cayenne pepper, curry powder and nutmeg.
- Ladle into soup bowls. Serve hot or chilled.
- Optional: May use fresh chopped parsely or chives and a dollop of sour cream as a garnish.
- Refrigerate any leftovers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.12 Kcal (1127 kJ) | ||
| Calories from fat | 139.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.47g | 24% | |
|---|---|---|---|
| Cholesterol | 40.67mg | 14% | |
| Sodium | 1116.59mg | 47% | |
| Potassium | 839.35mg | 18% | |
| Total Carbs | 22.53g | 8% | |
| Sugars | 10.42g | 42% | |
| Dietary Fiber | 5.48g | 22% | |
| Protein | 2.49g | 5% | |
| Vitamin C | 36.4mg | 61% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 0.2mg | 1% | |
| Calcium | 90.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 49.59 Kcal (208 kJ) | ||
| Calories from fat | 25.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.85g | 24% | |
|---|---|---|---|
| Cholesterol | 7.49mg | 14% | |
| Sodium | 205.73mg | 47% | |
| Potassium | 154.65mg | 18% | |
| Total Carbs | 4.15g | 8% | |
| Sugars | 1.92g | 42% | |
| Dietary Fiber | 1.01g | 22% | |
| Protein | 0.46g | 5% | |
| Vitamin C | 6.7mg | 61% | |
| Vitamin A | 0.3mg | 57% | |
| Calcium | 16.6mg | 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.
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