Directions:
- In a big pot combine carrots, vegetable broth and ginger. Bring to a boil and cook until carrots are tender (about 20 minutes). Remove the ginger piece and puree the soup using your hand-held blender.
- Add cream cheese to the soup and stir until melted. Season with cayenne pepper and salt and pepper to taste.
- Serve, sprinkle with apple pieces, if using and enjoy! :).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.83 Kcal (778 kJ) | ||
| Calories from fat | 50.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.58g | 9% | |
|---|---|---|---|
| Cholesterol | 14.41mg | 5% | |
| Sodium | 672.82mg | 28% | |
| Potassium | 656.73mg | 14% | |
| Total Carbs | 31.01g | 10% | |
| Sugars | 14.14g | 57% | |
| Dietary Fiber | 5.6g | 22% | |
| Protein | 5.09g | 10% | |
| Vitamin C | 11.7mg | 19% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 0.9mg | 5% | |
| Calcium | 93.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 64.73 Kcal (271 kJ) | ||
| Calories from fat | 17.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.95g | 9% | |
|---|---|---|---|
| Cholesterol | 5.02mg | 5% | |
| Sodium | 234.36mg | 28% | |
| Potassium | 228.76mg | 14% | |
| Total Carbs | 10.8g | 10% | |
| Sugars | 4.92g | 57% | |
| Dietary Fiber | 1.95g | 22% | |
| Protein | 1.77g | 10% | |
| Vitamin C | 4.1mg | 19% | |
| Vitamin A | 0.4mg | 42% | |
| Iron | 0.3mg | 5% | |
| Calcium | 32.7mg | 9% | |
* 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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