Directions:
- Preheat oven to 375°F.
- Peel and cut carrots into 3 inch pieces.Halve or quarter any larger pieces lengthwise, so they are about the size of an index finger.
- On a small baking pan, toss carrots with 1 tablespoon of the oil.
- Roast for 30 minutes and stir.
- Return to the oven and roast until the carrots are nicely browned, about 30 minutes more. Set aside.
- In a large saucepan, sauté onion over medium heat with some of the salt for a few minutes.
- Add ginger, celery, a bit more of the salt and continue cooking for about 5 minutes more.
- Add the remaining ingredients and bring to a boil. Reduce the heat to a simmer; cover and cook about 45 minutes, or until the carrots are very soft.
- Puree the soup in small batches in a blender. Adjust seasoning with salt or cayenne if needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.2 Kcal (541 kJ) | ||
| Calories from fat | 63.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 11% | |
|---|---|---|---|
| Sodium | 1054.76mg | 44% | |
| Potassium | 546.04mg | 12% | |
| Total Carbs | 14.6g | 5% | |
| Sugars | 7.13g | 29% | |
| Dietary Fiber | 4.32g | 17% | |
| Protein | 1.61g | 3% | |
| Vitamin C | 17.6mg | 29% | |
| Vitamin A | 1.1mg | 38% | |
| Calcium | 69.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 32.09 Kcal (134 kJ) | ||
| Calories from fat | 15.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.74g | 11% | |
|---|---|---|---|
| Sodium | 261.94mg | 44% | |
| Potassium | 135.6mg | 12% | |
| Total Carbs | 3.63g | 5% | |
| Sugars | 1.77g | 29% | |
| Dietary Fiber | 1.07g | 17% | |
| Protein | 0.4g | 3% | |
| Vitamin C | 4.4mg | 29% | |
| Vitamin A | 0.3mg | 38% | |
| Calcium | 17.2mg | 7% | |
* 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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