Directions:
- Melt the butter in a medium saucepan, then add the onions and cook over low heat until translucent. Add the carrots and shredded ginger, cover, and cook over medium-low heat for 20 minutes, stirring occasionally.
- In a separate saucepan, bring the chicken stock to a simmer, then add it to the carrot mixture and boil gently over medium heat for another 15 minutes or until the carrots are fork tender.
- Remove the soup from the heat and add the milk. Allow the soup to cool for a few minutes before pouring it into a food processor or blender.
- Pour the soup back into the pot, stir in the cream, and add the salt and pepper to taste. Reheat the soup gently, but don't let it come to a boil. When the soup is warm, ladle it into bowls and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 238.33 Kcal (998 kJ) | ||
| Calories from fat | 77.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.65g | 13% | |
|---|---|---|---|
| Cholesterol | 18.19mg | 6% | |
| Sodium | 476.87mg | 20% | |
| Potassium | 840.25mg | 18% | |
| Total Carbs | 31.72g | 11% | |
| Sugars | 19.42g | 78% | |
| Dietary Fiber | 4.13g | 17% | |
| Protein | 10.58g | 21% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 0.6mg | 3% | |
| Calcium | 104.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 48.04 Kcal (201 kJ) | ||
| Calories from fat | 15.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.74g | 13% | |
|---|---|---|---|
| Cholesterol | 3.67mg | 6% | |
| Sodium | 96.12mg | 20% | |
| Potassium | 169.37mg | 18% | |
| Total Carbs | 6.39g | 11% | |
| Sugars | 3.91g | 78% | |
| Dietary Fiber | 0.83g | 17% | |
| Protein | 2.13g | 21% | |
| Vitamin C | 1.9mg | 16% | |
| Vitamin A | 0.2mg | 39% | |
| Iron | 0.1mg | 3% | |
| Calcium | 21.1mg | 10% | |
* 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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