Directions:
- Heat oil in heavy large saucepan over medium-high heat. Add onion and 1/4 cup minced ginger and sauté until onion is translucent, about 5 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. Mix in orange juice, then half and half. Cook over low heat 5 minutes. Mix in ground cinnamon. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing, thinning with more stock if necessary.) Ladle soup into bowls. Top soup with carrot and ginger strips, if desired, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 279.66 Kcal (1171 kJ) | ||
| Calories from fat | 110.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.29g | 19% | |
|---|---|---|---|
| Cholesterol | 16.59mg | 6% | |
| Sodium | 400.67mg | 17% | |
| Potassium | 951.33mg | 20% | |
| Total Carbs | 36.02g | 12% | |
| Sugars | 18.86g | 75% | |
| Dietary Fiber | 6.06g | 24% | |
| Protein | 9.13g | 18% | |
| Vitamin C | 44.3mg | 74% | |
| Vitamin A | 2.9mg | 97% | |
| Iron | 0.1mg | 0% | |
| Calcium | 110.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 57.07 Kcal (239 kJ) | ||
| Calories from fat | 22.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.51g | 19% | |
|---|---|---|---|
| Cholesterol | 3.39mg | 6% | |
| Sodium | 81.76mg | 17% | |
| Potassium | 194.12mg | 20% | |
| Total Carbs | 7.35g | 12% | |
| Sugars | 3.85g | 75% | |
| Dietary Fiber | 1.24g | 24% | |
| Protein | 1.86g | 18% | |
| Vitamin C | 9mg | 74% | |
| Vitamin A | 0.6mg | 97% | |
| Calcium | 22.6mg | 11% | |
* 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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