Directions:
- Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and 1/4 cup minced ginger and saute until onion is translucent, about 8 minutes. Add 3 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
- Working in batches, puree mixture in blender or processor. Return soup to saucepan over low heat. Mix half and half and cumin. Season soup to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.1 Kcal (804 kJ) | ||
| Calories from fat | 86.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.62g | 15% | |
|---|---|---|---|
| Cholesterol | 9.14mg | 3% | |
| Sodium | 553.77mg | 23% | |
| Potassium | 627.51mg | 13% | |
| Total Carbs | 19.38g | 6% | |
| Sugars | 7.34g | 29% | |
| Dietary Fiber | 4.4g | 18% | |
| Protein | 8.92g | 18% | |
| Vitamin C | 10.5mg | 17% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 0.2mg | 1% | |
| Calcium | 134mg | 13% | |
| Amount Per 100 g | |||
| Calories | 44.6 Kcal (187 kJ) | ||
| Calories from fat | 20.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 15% | |
|---|---|---|---|
| Cholesterol | 2.12mg | 3% | |
| Sodium | 128.56mg | 23% | |
| Potassium | 145.68mg | 13% | |
| Total Carbs | 4.5g | 6% | |
| Sugars | 1.7g | 29% | |
| Dietary Fiber | 1.02g | 18% | |
| Protein | 2.07g | 18% | |
| Vitamin C | 2.4mg | 17% | |
| Vitamin A | 0.3mg | 43% | |
| Calcium | 31.1mg | 13% | |
* 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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