Directions:
- Boil the potato in 2 cups of water until tender, about 15 minutes. Drain, save the broth, and set the potato aside.
- Melt the butter in a soup pot on medium heat. Add the leek, half the carrots, the ginger, thyme, nutmeg, salt, and pepper. Sauté for 5 minutes, stirring with a wooden spoon.
- Add the celery, the remaining carrots, the cooked potato, and the potato broth. Add 1 cup water, and stir.
- Bring to a boil, then reduce heat and simmer, covered, until the carrots are tender, about 20 minutes.
- In a blender or a bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth. Return the blended soup to the soup pot, and stir.
- Ladle into bowls and garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 337.33 Kcal (1412 kJ) | ||
| Calories from fat | 104.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.58g | 18% | |
|---|---|---|---|
| Cholesterol | 36.66mg | 12% | |
| Sodium | 532.66mg | 22% | |
| Potassium | 1103.24mg | 23% | |
| Total Carbs | 45.89g | 15% | |
| Sugars | 24.56g | 98% | |
| Dietary Fiber | 5.96g | 24% | |
| Protein | 12.93g | 26% | |
| Vitamin C | 14.3mg | 24% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 2.1mg | 11% | |
| Calcium | 469.6mg | 47% | |
| Amount Per 100 g | |||
| Calories | 62.21 Kcal (260 kJ) | ||
| Calories from fat | 19.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.14g | 18% | |
|---|---|---|---|
| Cholesterol | 6.76mg | 12% | |
| Sodium | 98.23mg | 22% | |
| Potassium | 203.45mg | 23% | |
| Total Carbs | 8.46g | 15% | |
| Sugars | 4.53g | 98% | |
| Dietary Fiber | 1.1g | 24% | |
| Protein | 2.38g | 26% | |
| Vitamin C | 2.6mg | 24% | |
| Vitamin A | 0.3mg | 50% | |
| Iron | 0.4mg | 11% | |
| Calcium | 86.6mg | 47% | |
* 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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