Directions:
- Cut the carrots into 2 inch pieces.
- Dice the beets.
- Steam both together until tender, approximately 10 minutes.
- Slice the leeks into thin pieces.
- Spray a small skillet with non-stick olive oil.
- Saute the leeks and ginger until the leeks are translucent.
- In a food processor or blender, puree all ingredients together.
- If you want a creamier textured soup, you may choose to puree the vegetables in the food processor (this will puree quickly and simply in 2 rounds) and then transfer to the blender.
- The blender, being smaller, requires you to whip the soup in several smaller batches to make a truly creamy carrot soup.
- Reheat and garnish with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 951.45 Kcal (3984 kJ) | ||
| Calories from fat | 0.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Sodium | 37281.7mg | 1553% | |
| Potassium | 606.08mg | 13% | |
| Total Carbs | 193.22g | 64% | |
| Sugars | 11.72g | 47% | |
| Dietary Fiber | 5.71g | 23% | |
| Protein | 3.85g | 8% | |
| Vitamin C | 67.3mg | 112% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.3mg | 13% | |
| Calcium | 67.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 204.68 Kcal (857 kJ) | ||
| Calories from fat | 0.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 8020.16mg | 1553% | |
| Potassium | 130.38mg | 13% | |
| Total Carbs | 41.57g | 64% | |
| Sugars | 2.52g | 47% | |
| Dietary Fiber | 1.23g | 23% | |
| Protein | 0.83g | 8% | |
| Vitamin C | 14.5mg | 112% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.5mg | 13% | |
| Calcium | 14.6mg | 7% | |
* 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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