Directions:
- Put the carrot and 1 cup water in a small saucepan. Bring to a simmer over medium-low heat and cook until tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain the carrot.
- Puree the carrot and reserved cooking liquid in a blender until smooth. Add the ginger, brown sugar, vinegar, lemon juice, soy sauce, sesame oil and teaspoon salt; pulse until smooth.
- Per serving (2 tablespoons): Calories 17; Fat 1 g (Saturated 0 g); Cholesterol 0 mg; Sodium 86 mg; Carbohydrate 2 g; Fiber 0 g; Protein 0 g
- Photograph by Andrew McCaul
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.87 Kcal (586 kJ) | ||
| Calories from fat | 82.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.12g | 14% | |
|---|---|---|---|
| Sodium | 398.88mg | 17% | |
| Potassium | 275.46mg | 6% | |
| Total Carbs | 14.38g | 5% | |
| Sugars | 8.12g | 32% | |
| Dietary Fiber | 2.18g | 9% | |
| Protein | 1.38g | 3% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 0.4mg | 2% | |
| Calcium | 28mg | 3% | |
| Amount Per 100 g | |||
| Calories | 106.05 Kcal (444 kJ) | ||
| Calories from fat | 62.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.92g | 14% | |
|---|---|---|---|
| Sodium | 302.44mg | 17% | |
| Potassium | 208.86mg | 6% | |
| Total Carbs | 10.9g | 5% | |
| Sugars | 6.15g | 32% | |
| Dietary Fiber | 1.65g | 9% | |
| Protein | 1.05g | 3% | |
| Vitamin C | 4.7mg | 10% | |
| Vitamin A | 0.5mg | 20% | |
| Iron | 0.3mg | 2% | |
| Calcium | 21.2mg | 3% | |
* 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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