Directions:
- Stuff to Do: 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 | 168.67 Kcal (706 kJ) | ||
| Calories from fat | 52.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.79g | 9% | |
|---|---|---|---|
| Cholesterol | 18.33mg | 6% | |
| Sodium | 266.33mg | 11% | |
| Potassium | 551.62mg | 12% | |
| Total Carbs | 22.94g | 8% | |
| Sugars | 12.28g | 49% | |
| Dietary Fiber | 2.98g | 12% | |
| Protein | 6.46g | 13% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 1mg | 6% | |
| Calcium | 234.8mg | 23% | |
| Amount Per 100 g | |||
| Calories | 62.21 Kcal (260 kJ) | ||
| Calories from fat | 19.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.14g | 9% | |
|---|---|---|---|
| Cholesterol | 6.76mg | 6% | |
| Sodium | 98.23mg | 11% | |
| Potassium | 203.45mg | 12% | |
| Total Carbs | 8.46g | 8% | |
| Sugars | 4.53g | 49% | |
| Dietary Fiber | 1.1g | 12% | |
| Protein | 2.38g | 13% | |
| Vitamin C | 2.6mg | 12% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 0.4mg | 6% | |
| Calcium | 86.6mg | 23% | |
* 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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