Directions:
- Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
- Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
- Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.05 Kcal (905 kJ) | ||
| Calories from fat | 79.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.87g | 14% | |
|---|---|---|---|
| Cholesterol | 24.78mg | 8% | |
| Sodium | 347.45mg | 14% | |
| Potassium | 812.27mg | 17% | |
| Total Carbs | 27.95g | 9% | |
| Sugars | 13.52g | 54% | |
| Dietary Fiber | 5.19g | 21% | |
| Protein | 8.34g | 17% | |
| Vitamin C | 23.6mg | 39% | |
| Vitamin A | 1.2mg | 39% | |
| Calcium | 83.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 49.29 Kcal (206 kJ) | ||
| Calories from fat | 18.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.02g | 14% | |
|---|---|---|---|
| Cholesterol | 5.65mg | 8% | |
| Sodium | 79.27mg | 14% | |
| Potassium | 185.31mg | 17% | |
| Total Carbs | 6.38g | 9% | |
| Sugars | 3.08g | 54% | |
| Dietary Fiber | 1.18g | 21% | |
| Protein | 1.9g | 17% | |
| Vitamin C | 5.4mg | 39% | |
| Vitamin A | 0.3mg | 39% | |
| Calcium | 19mg | 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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