Directions:
- Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes. Stir in the carrots, broth, ginger, 1 1/4 teaspoons of the salt, and the pepper. Bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes. Let cool at least 10 minutes.Using a blender, puree the soup in batches until smooth. Return to pot and rewarm over medium heat.Meanwhile, whisk the cream in a small bowl until soft peaks form. Fold in the remaining salt and the dill. Divide the soup among individual bowls and top with the dill cream.Tip: Tightly wrap any leftover ginger in plastic and store it in the freezer, where it can last up to a month. No need to thaw; you can slice or grate frozen ginger.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 915.43 Kcal (3833 kJ) | ||
| Calories from fat | 521.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.99g | 89% | |
|---|---|---|---|
| Cholesterol | 82.2mg | 27% | |
| Sodium | 3975.29mg | 166% | |
| Potassium | 3238.58mg | 69% | |
| Total Carbs | 89.79g | 30% | |
| Sugars | 34.14g | 137% | |
| Dietary Fiber | 22.9g | 92% | |
| Protein | 28.53g | 57% | |
| Vitamin C | 45.3mg | 76% | |
| Vitamin A | 6.8mg | 227% | |
| Iron | 0.2mg | 1% | |
| Calcium | 330.9mg | 33% | |
| Amount Per 100 g | |||
| Calories | 49.75 Kcal (208 kJ) | ||
| Calories from fat | 28.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 89% | |
|---|---|---|---|
| Cholesterol | 4.47mg | 27% | |
| Sodium | 216.06mg | 166% | |
| Potassium | 176.02mg | 69% | |
| Total Carbs | 4.88g | 30% | |
| Sugars | 1.86g | 137% | |
| Dietary Fiber | 1.24g | 92% | |
| Protein | 1.55g | 57% | |
| Vitamin C | 2.5mg | 76% | |
| Vitamin A | 0.4mg | 227% | |
| Calcium | 18mg | 33% | |
* 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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