Directions:
- Melt butter; saute onion until translucent; add ginger & carrots, cook approx. 6 minutes. Add cider, bring to boil over med-high heat stirring bottom of pan to deglaze. Cook until liquid reduces by half. Add broth & rice, bring to boil. Salt & pepper to taste.
- Reduce heat to low, cover, cook approx. 30 minutes until carrots very tender. Let mixture cool.
- Puree mixture in food processor or blender, puree until smooth. Adjust seasonings, serve with dollop of low-fat yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 610.94 Kcal (2558 kJ) | ||
| Calories from fat | 150.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.7g | 26% | |
|---|---|---|---|
| Cholesterol | 32.99mg | 11% | |
| Sodium | 1587.06mg | 66% | |
| Potassium | 2069.79mg | 44% | |
| Total Carbs | 109.79g | 37% | |
| Sugars | 42.17g | 169% | |
| Dietary Fiber | 17.12g | 68% | |
| Protein | 11.74g | 23% | |
| Vitamin C | 36.1mg | 60% | |
| Vitamin A | 4.7mg | 156% | |
| Iron | 3.5mg | 19% | |
| Calcium | 210.6mg | 21% | |
| Amount Per 100 g | |||
| Calories | 68.12 Kcal (285 kJ) | ||
| Calories from fat | 16.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.86g | 26% | |
|---|---|---|---|
| Cholesterol | 3.68mg | 11% | |
| Sodium | 176.95mg | 66% | |
| Potassium | 230.77mg | 44% | |
| Total Carbs | 12.24g | 37% | |
| Sugars | 4.7g | 169% | |
| Dietary Fiber | 1.91g | 68% | |
| Protein | 1.31g | 23% | |
| Vitamin C | 4mg | 60% | |
| Vitamin A | 0.5mg | 156% | |
| Iron | 0.4mg | 19% | |
| Calcium | 23.5mg | 21% | |
* 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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