Directions:
- Heat oil and butter in a large saucepan.
- Add onions and soften for 2-3 minutes.
- Add ginger and garlic and continue to saute.
- Add carrots and grated lemon peel and cook for an additional 2-3 minutes.
- Pour in stock and bring soup to a boil.
- Reduce heat and simmer for 20 minutes or until carrots are soft.
- Puree the soup in batches in a blender or food processor.
- Handle carefully- it will be hot.
- Return to the saucepan and stir in lemon juice.
- If soup is thicker than desired, add a small amount to thin.
- Serve and garnish with a thin slice of lemon or slivers of pink, pickled ginger.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 511.94 Kcal (2143 kJ) | ||
| Calories from fat | 37.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 6% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 18657.91mg | 777% | |
| Potassium | 358.65mg | 8% | |
| Total Carbs | 97.23g | 32% | |
| Sugars | 5.95g | 24% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 1.33g | 3% | |
| Vitamin C | 9.5mg | 16% | |
| Vitamin A | 1mg | 33% | |
| Calcium | 40.5mg | 4% | |
* 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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