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CREAM OF CARROT SOUP WITH GINGER

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

26.074 g

Sodium (mg)

130.024 mg

Vitamin A (IU)

30573.094 IU

Saturated Fat (g)

0.539 g

Energy (kcal)

142.563 kcal

Fat (g)

3.895 g

Trans Fat (g)

0 g

Salt (g)

0.325 g

Calcium (mg)

68.921 mg

Monounsaturated Fat (g)

2.502 g

Cholesterol (mg)

0 mg

Iron (mg)

0.916 mg

Vitamin C (mg)

19.856 mg

Fibre (g)

6.281 g

Sugars (g)

9.665 g

Protein (g)

2.691 g

Potassium (mg)

778.889 mg

Total

104.294 g

520.098 mg

122292.375 IU

2.158 g

570.251 kcal

15.579 g

0 g

1.3 g

275.683 mg

10.008 g

0 mg

3.663 mg

79.423 mg

25.122 g

38.661 g

10.765 g

3115.554 mg

  • 1 tbsp olive oil or spread
  • 3 - 4 medium carrots, sliced
  • 1 small onion, chopped
  • 1 tsp grated fresh ginger root
  • 1 cut into small florets potato, peeled and cubed
  • 1 g vegetable stock made from knorr vegetable stock cube
  • 1 Heat the olive oil or spread in a saucepan. Sauté onions until fragrant.
  • 2 Add the carrots and ginger. Cook for 5 minutes.
  • 3 Add potato and broth. Bring to a boil. Reduce the heat and simmer for 15–20 minutes until vegetables are tender. Remove from the heat.
  • 4 Puree with a hand blender. Serve garnished with a bit of parsley.