Directions:
- In an 8-quart saucepan, heat 1 tablespoon of olive oil over medium heat. Add the coriander and cumin seeds and saute until fragrant, about 2 minutes. Add the ginger, onion, and jalapeno and sweat for 4 minutes. Add all liquid ingredients and bring to simmer. Add the carrots and simmer for 2 hours.
- Remove from heat and puree using an immersion blender or regular blender. Strain twice through a fine-mesh sieve, pushing through all the solids with a rubber spatula. Chill in the refrigerator for 2 hours.
- Garnish with creme fraiche and cilantro and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.09 Kcal (1152 kJ) | ||
| Calories from fat | 184.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.53g | 32% | |
|---|---|---|---|
| Cholesterol | 9.98mg | 3% | |
| Sodium | 190.1mg | 8% | |
| Potassium | 526.25mg | 11% | |
| Total Carbs | 19.28g | 6% | |
| Sugars | 10.64g | 43% | |
| Dietary Fiber | 2.95g | 12% | |
| Protein | 6.11g | 12% | |
| Vitamin C | 32.1mg | 54% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 1.5mg | 8% | |
| Calcium | 61.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 97.72 Kcal (409 kJ) | ||
| Calories from fat | 65.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.29g | 32% | |
|---|---|---|---|
| Cholesterol | 3.54mg | 3% | |
| Sodium | 67.53mg | 8% | |
| Potassium | 186.94mg | 11% | |
| Total Carbs | 6.85g | 6% | |
| Sugars | 3.78g | 43% | |
| Dietary Fiber | 1.05g | 12% | |
| Protein | 2.17g | 12% | |
| Vitamin C | 11.4mg | 54% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 0.5mg | 8% | |
| Calcium | 21.7mg | 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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