Directions:
- Melt butter in a small saucepan. Sweat the carrots, onion and ginger with the butter. Add potatoes and broth, then bring to a boil. Reduce heat, and simmer until potatoes are tender. Strain liquid into a separate container. Put vegetables into a blender along with the dill, and pour in just enough of the liquid to cover the vegetables. Puree in stages if necessary. Discard excess broth. Return vegetable puree to pan.
- Stir heavy cream into the pan with the vegetables. Season with salt and pepper. Heat, but do not boil, and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.5 Kcal (877 kJ) | ||
| Calories from fat | 97.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.82g | 17% | |
|---|---|---|---|
| Cholesterol | 25.52mg | 9% | |
| Sodium | 885.32mg | 37% | |
| Potassium | 464.27mg | 10% | |
| Total Carbs | 26.12g | 9% | |
| Sugars | 6.4g | 26% | |
| Dietary Fiber | 3.54g | 14% | |
| Protein | 4.33g | 9% | |
| Vitamin C | 7.5mg | 13% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.8mg | 10% | |
| Calcium | 52.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 84.95 Kcal (356 kJ) | ||
| Calories from fat | 39.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.39g | 17% | |
|---|---|---|---|
| Cholesterol | 10.35mg | 9% | |
| Sodium | 358.99mg | 37% | |
| Potassium | 188.26mg | 10% | |
| Total Carbs | 10.59g | 9% | |
| Sugars | 2.59g | 26% | |
| Dietary Fiber | 1.43g | 14% | |
| Protein | 1.76g | 9% | |
| Vitamin C | 3mg | 13% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 0.7mg | 10% | |
| Calcium | 21.1mg | 5% | |
* 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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