Directions:
- Heat the oil in a large pan and add the onion and celery.
- Cook until soft and add ginger.
- Add the stock and carrots.
- Cook gently until the carrots are tender.
- Cool slightly.
- Transfer the mixture to a food processor or blender.
- Process until smooth.
- Return the mixture to the saucepan and reheat.
- Serve in warm bowls with the yoghurt swirled on top of soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.88 Kcal (644 kJ) | ||
| Calories from fat | 24.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.67g | 4% | |
|---|---|---|---|
| Cholesterol | 1.21mg | 0% | |
| Sodium | 204.7mg | 9% | |
| Potassium | 949.88mg | 20% | |
| Total Carbs | 30.54g | 10% | |
| Sugars | 15.76g | 63% | |
| Dietary Fiber | 8.6g | 34% | |
| Protein | 4.08g | 8% | |
| Vitamin C | 18.4mg | 31% | |
| Vitamin A | 2.5mg | 83% | |
| Calcium | 152.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 30.46 Kcal (128 kJ) | ||
| Calories from fat | 4.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.53g | 4% | |
|---|---|---|---|
| Cholesterol | 0.24mg | 0% | |
| Sodium | 40.52mg | 9% | |
| Potassium | 188.01mg | 20% | |
| Total Carbs | 6.04g | 10% | |
| Sugars | 3.12g | 63% | |
| Dietary Fiber | 1.7g | 34% | |
| Protein | 0.81g | 8% | |
| Vitamin C | 3.6mg | 31% | |
| Vitamin A | 0.5mg | 83% | |
| Calcium | 30.2mg | 15% | |
* 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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