Directions:
- Heat oil in 3-quart saucepan over medium-high heat.
- Add onion, garlic, ginger, and carrots.
- Cook, stirring frequently, until hot and fragrant about 4 minutes.
- Add 3 cups stock.
- Simmer, covered, until carrots are tender, about 25 minutes.
- Drain liquid from solids.
- Reserve liquid.
- Puree solids with cilantro in blender or processor until smooth.
- Add as much liquid as container can hold.
- Puree until even smoother.
- Transfer to 3-quart bowl.
- Add remaining liquid, if any, and remaining 1 cup of stock.
- Season to taste with salt and crushed red pepper.
- Serve chilled or hot.
- Adjust seasonings to taste before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 328.75 Kcal (1376 kJ) | ||
| Calories from fat | 118.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.22g | 20% | |
|---|---|---|---|
| Cholesterol | 68.33mg | 23% | |
| Sodium | 750.48mg | 31% | |
| Potassium | 639.85mg | 14% | |
| Total Carbs | 14.95g | 5% | |
| Sugars | 6.63g | 27% | |
| Dietary Fiber | 4.01g | 16% | |
| Protein | 35.56g | 71% | |
| Vitamin C | 8.4mg | 14% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 1.4mg | 8% | |
| Calcium | 65mg | 7% | |
| Amount Per 100 g | |||
| Calories | 120.48 Kcal (504 kJ) | ||
| Calories from fat | 43.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.84g | 20% | |
|---|---|---|---|
| Cholesterol | 25.04mg | 23% | |
| Sodium | 275.03mg | 31% | |
| Potassium | 234.49mg | 14% | |
| Total Carbs | 5.48g | 5% | |
| Sugars | 2.43g | 27% | |
| Dietary Fiber | 1.47g | 16% | |
| Protein | 13.03g | 71% | |
| Vitamin C | 3.1mg | 14% | |
| Vitamin A | 0.5mg | 44% | |
| Iron | 0.5mg | 8% | |
| Calcium | 23.8mg | 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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