Directions:
- In a large sauce pan cook the onion in butter until soft.
- Add the carrots and broth and simmer, covered for 20 minutes.
- Puree in batches in blender or food processor.
- Transfer to saucepan, add ginger root and thyme and simmer, stirring for 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 120.22 Kcal (503 kJ) | ||
| Calories from fat | 52.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.79g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 516.41mg | 22% | |
| Potassium | 539.8mg | 11% | |
| Total Carbs | 15.23g | 5% | |
| Sugars | 7.23g | 29% | |
| Dietary Fiber | 4.41g | 18% | |
| Protein | 1.67g | 3% | |
| Vitamin C | 19.5mg | 32% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 0.2mg | 1% | |
| Calcium | 60.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 43.43 Kcal (182 kJ) | ||
| Calories from fat | 18.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.09g | 9% | |
|---|---|---|---|
| Cholesterol | 5.51mg | 5% | |
| Sodium | 186.56mg | 22% | |
| Potassium | 195.01mg | 11% | |
| Total Carbs | 5.5g | 5% | |
| Sugars | 2.61g | 29% | |
| Dietary Fiber | 1.59g | 18% | |
| Protein | 0.6g | 3% | |
| Vitamin C | 7mg | 32% | |
| Vitamin A | 0.5mg | 43% | |
| Iron | 0.1mg | 1% | |
| Calcium | 21.8mg | 6% | |
* 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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