Directions:
- Using a food processor, pulse the onion 4 times to chop. Transfer to a medium pot, add the olive oil and ginger and cook over medium heat, stirring often, until the onion is golden, about 3 minutes. Pulse the carrots in the food processor to chop finely. Add to the pot along with the chicken broth, cover and bring to a boil. Lower the heat and simmer until the carrots are tender, 5 to 7 minutes. Wipe out the food processor.
- Puree the soup in batches in the food processor and transfer to a bowl. Stir in the honey and season with salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.14 Kcal (403 kJ) | ||
| Calories from fat | 33.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.71g | 6% | |
|---|---|---|---|
| Sodium | 115.43mg | 5% | |
| Potassium | 304.97mg | 6% | |
| Total Carbs | 15.05g | 5% | |
| Sugars | 10.68g | 43% | |
| Dietary Fiber | 3.76g | 15% | |
| Protein | 1.32g | 3% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.1mg | 6% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 65.2 Kcal (273 kJ) | ||
| Calories from fat | 22.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.51g | 6% | |
|---|---|---|---|
| Sodium | 78.28mg | 5% | |
| Potassium | 206.81mg | 6% | |
| Total Carbs | 10.21g | 5% | |
| Sugars | 7.25g | 43% | |
| Dietary Fiber | 2.55g | 15% | |
| Protein | 0.89g | 3% | |
| Vitamin C | 3.5mg | 9% | |
| Vitamin A | 0.8mg | 38% | |
| Iron | 0.8mg | 6% | |
| Calcium | 27.9mg | 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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