Directions:
- In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients and in a blender purée mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil.
- Serve soup drizzled decoratively with sour cream mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.56 Kcal (484 kJ) | ||
| Calories from fat | 42.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.72g | 7% | |
|---|---|---|---|
| Cholesterol | 4.17mg | 1% | |
| Sodium | 781.13mg | 33% | |
| Potassium | 517.28mg | 11% | |
| Total Carbs | 13.78g | 5% | |
| Sugars | 7.39g | 30% | |
| Dietary Fiber | 3.14g | 13% | |
| Protein | 4.14g | 8% | |
| Vitamin C | 14.7mg | 25% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 0.2mg | 1% | |
| Calcium | 107.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 40.76 Kcal (171 kJ) | ||
| Calories from fat | 15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.67g | 7% | |
|---|---|---|---|
| Cholesterol | 1.47mg | 1% | |
| Sodium | 275.54mg | 33% | |
| Potassium | 182.47mg | 11% | |
| Total Carbs | 4.86g | 5% | |
| Sugars | 2.61g | 30% | |
| Dietary Fiber | 1.11g | 13% | |
| Protein | 1.46g | 8% | |
| Vitamin C | 5.2mg | 25% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 0.1mg | 1% | |
| Calcium | 37.9mg | 11% | |
* 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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