Directions:
- Heat oil in a large saucepan over medium heat.
- Add onions, stirring occasionally until they are translucent (5 minutes).
- Add carrots, sweet potatoes, ginger, broth and water.
- Bring to a boil, then reduce to a simmer and cook until vegetables are tender (20 minutes).
- Puree mixture in batches in a blender until smooth. (for safety, you should let the soup cool a bit before doing this, and be careful of any splattering. Or use an immersion blender right in the pot).
- Add sugar, lemon juice, salt and pepper to taste.
- Return to pan and reheat over medium heat, adding in cream if you wish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.57 Kcal (752 kJ) | ||
| Calories from fat | 44.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.9g | 8% | |
|---|---|---|---|
| Cholesterol | 5.14mg | 2% | |
| Sodium | 146.49mg | 6% | |
| Potassium | 706.22mg | 15% | |
| Total Carbs | 32.09g | 11% | |
| Sugars | 11.01g | 44% | |
| Dietary Fiber | 6.53g | 26% | |
| Protein | 3.29g | 7% | |
| Vitamin C | 11.2mg | 19% | |
| Vitamin A | 2mg | 66% | |
| Iron | 0.9mg | 5% | |
| Calcium | 84.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 49.52 Kcal (207 kJ) | ||
| Calories from fat | 12.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.35g | 8% | |
|---|---|---|---|
| Cholesterol | 1.42mg | 2% | |
| Sodium | 40.4mg | 6% | |
| Potassium | 194.76mg | 15% | |
| Total Carbs | 8.85g | 11% | |
| Sugars | 3.04g | 44% | |
| Dietary Fiber | 1.8g | 26% | |
| Protein | 0.91g | 7% | |
| Vitamin C | 3.1mg | 19% | |
| Vitamin A | 0.5mg | 66% | |
| Iron | 0.2mg | 5% | |
| Calcium | 23.3mg | 8% | |
* 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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