Directions:
- Boil ginger in a pot of 2 cups of water for about fifteen minutes to half an hour to flavour water. Use seive to take chunks of ginger out (optional; for less intense ginger flavour) and add chunks of carrots. Boil carrots for about an hour or until soft. Allow to cool for at least 30 minutes or longer.
- Strain carrots boiling water, while reserving the water aside (important!)
- Put carrots into blender or food processor (may be difficult with such a small quantity) and puree. Add back boiling water as necessary to get desired consistency.
- Dump out excess water (or use for something else) and return carrot puree to pot with 1/2 tsp each of salt and black pepper. Reheat soup over med-low heat until hot. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103 Kcal (431 kJ) | ||
| Calories from fat | 10.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.19g | 2% | |
|---|---|---|---|
| Sodium | 1213.69mg | 51% | |
| Potassium | 225.36mg | 5% | |
| Total Carbs | 17.81g | 6% | |
| Sugars | 2.75g | 11% | |
| Dietary Fiber | 6.62g | 26% | |
| Protein | 9.59g | 19% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 0.8mg | 5% | |
| Calcium | 75.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 18.56 Kcal (78 kJ) | ||
| Calories from fat | 1.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.21g | 2% | |
|---|---|---|---|
| Sodium | 218.7mg | 51% | |
| Potassium | 40.61mg | 5% | |
| Total Carbs | 3.21g | 6% | |
| Sugars | 0.5g | 11% | |
| Dietary Fiber | 1.19g | 26% | |
| Protein | 1.73g | 19% | |
| Vitamin C | 0.6mg | 6% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 0.1mg | 5% | |
| Calcium | 13.6mg | 8% | |
* 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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