)
CREAM OF CARROT SOUP WITH GINGER
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
26.08 g
Sodium (mg)
130.02 mg
Vitamin A (IU)
30573.09 IU
Saturated Fat (g)
0.55 g
Vitamin D (mcg)
0 mcg
Energy (kcal)
142.56 kcal
Fat (g)
3.89 g
Trans Fat (g)
0 g
Vitamin B12 (mcg)
0 mcg
Vitamin B6 (mg)
0.39 mg
Salt (g)
0.33 g
Folate (mcg)
43.81 mcg
Calcium (mg)
68.92 mg
Zinc (mcg)
0.59 mcg
Monounsaturated Fat (g)
2.51 g
Cholesterol (mg)
0 mg
Iron (mg)
0.93 mg
Selenium (mcg)
0.43 mcg
Vitamin C (mg)
19.86 mg
Fibre (g)
6.24 g
Sugars (g)
9.68 g
Protein (g)
2.7 g
Copper (mg)
0.13 mg
Potassium (mg)
780.49 mg
Total
104.33 g
520.1 mg
122292.38 IU
2.18 g
0 mcg
570.25 kcal
15.58 g
0 g
0 mcg
1.57 mg
1.3 g
175.24 mcg
275.68 mg
2.35 mcg
10.03 g
0 mg
3.71 mg
1.7 mcg
79.42 mg
24.96 g
38.73 g
10.81 g
0.53 mg
3121.94 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.
