Directions:
- Heat oil in a large saucepan over medium heat.Add carrots, onion and garlic and saute until fragrant and translucent. About 3-4 minutes
- Add stock, milk, salt ,pepper and ground powdered ginger.
- Bring soup to a boil; reduce heat and let simmer for 20 minutes.
- Add grated ginger root. Turn off heat and cover pot. Let steep for 5 minutes.
- Puree soup in batches in a blender.
- Serve hot or cold, garnished with sour cream if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.48 Kcal (777 kJ) | ||
| Calories from fat | 21.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 4% | |
|---|---|---|---|
| Cholesterol | 1.63mg | 1% | |
| Sodium | 356.36mg | 15% | |
| Potassium | 772.85mg | 16% | |
| Total Carbs | 36.45g | 12% | |
| Sugars | 9.5g | 38% | |
| Dietary Fiber | 9.45g | 38% | |
| Protein | 8.45g | 17% | |
| Vitamin C | 23.6mg | 39% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 1.6mg | 9% | |
| Calcium | 176.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 51.71 Kcal (216 kJ) | ||
| Calories from fat | 5.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.66g | 4% | |
|---|---|---|---|
| Cholesterol | 0.46mg | 1% | |
| Sodium | 99.36mg | 15% | |
| Potassium | 215.48mg | 16% | |
| Total Carbs | 10.16g | 12% | |
| Sugars | 2.65g | 38% | |
| Dietary Fiber | 2.63g | 38% | |
| Protein | 2.36g | 17% | |
| Vitamin C | 6.6mg | 39% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 0.5mg | 9% | |
| Calcium | 49.2mg | 18% | |
* 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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