Directions:
- Over medium heat in large stock pot melt butter then add onions, leeks, garlic, ginger root.
- Cook for about 10 minutes or until soft.
- Add stock, carrots and parsley flakes.
- Bring to a boil then reduce heat and simmer for 40 minutes until carrots are soft.
- Add more stock if a little thick.
- Puree with a hand blender until desired consistency (I like it with just a few small carrot chunks).
- Stir in sambal olek and coconut milk then salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.26 Kcal (742 kJ) | ||
| Calories from fat | 52.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.89g | 9% | |
|---|---|---|---|
| Cholesterol | 16.17mg | 5% | |
| Sodium | 372.01mg | 16% | |
| Potassium | 657.72mg | 14% | |
| Total Carbs | 24.93g | 8% | |
| Sugars | 11.46g | 46% | |
| Dietary Fiber | 4.48g | 18% | |
| Protein | 8.01g | 16% | |
| Vitamin C | 11.7mg | 20% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 0.6mg | 3% | |
| Calcium | 69.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 48.98 Kcal (205 kJ) | ||
| Calories from fat | 14.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 9% | |
|---|---|---|---|
| Cholesterol | 4.47mg | 5% | |
| Sodium | 102.79mg | 16% | |
| Potassium | 181.74mg | 14% | |
| Total Carbs | 6.89g | 8% | |
| Sugars | 3.17g | 46% | |
| Dietary Fiber | 1.24g | 18% | |
| Protein | 2.21g | 16% | |
| Vitamin C | 3.2mg | 20% | |
| Vitamin A | 0.3mg | 39% | |
| Iron | 0.2mg | 3% | |
| Calcium | 19.1mg | 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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