Carrot Ginger Soup Recipe

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Ingredients:

Serving

Directions:

Saute onion over medium high heat for 8-10 minutes until golden and soft.
Add the ginger and stir over low heat for a minute or so.
Turn heat up and add carrots with a little bit of liquid if the the onion starts to stick. (I like to use a little stock).
Cook covered for 2-3 minutes or until carrots start sweating .
Slowly add the stock and the water as well as the barley. (Make sure you rinse the barley a bit before using it - I like to use whole grain barley, for extra fiber. You could also soak the barley for an hour or so before cooking).
Bring to a boil and simmer until carrots have softened.
When carrots are cooked puree in blender but reserve some of the barley on the bottom of the pan.
Add more stock or water if it's too thick - but make sure the stock and water are warm.
Add the barley at the end for a little bit of contrast.
Enjoy with a dollop of creme fraiche or cream cheese!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	602.32 Kcal (2522 kJ)
Calories from fat	144.3 Kcal
		% Daily Value*
Total Fat	16.03g	25%
Sodium	781.06mg	33%
Potassium	312.76mg	7%
Total Carbs	110.22g	37%
Sugars	0.44g	2%
Dietary Fiber	2.56g	10%
Protein	8.07g	16%
Vitamin C	9.9mg	17%
Iron	3.1mg	17%
Calcium	230.6mg	23%

Amount Per 100 g
Calories	269.45 Kcal (1128 kJ)
Calories from fat	64.55 Kcal
		% Daily Value*
Total Fat	7.17g	25%
Sodium	349.41mg	33%
Potassium	139.92mg	7%
Total Carbs	49.31g	37%
Sugars	0.2g	2%
Dietary Fiber	1.15g	10%
Protein	3.61g	16%
Vitamin C	4.4mg	17%
Iron	1.4mg	17%
Calcium	103.2mg	23%

* 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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