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Cream of Carrot Soup with Ginger

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tbsp olive oil or spread
  • 4 medium carrots, sliced
  • 1 small onion, chopped
  • 1 tsp grated fresh ginger root
  • 1 small potato, peeled and cubed
  • 1 litre water
  • Knorr Vegetable Stock Cube

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

64kcal

Energy (kJ)

269kJ

Protein (g)

0.9g

Carbohydrate incl. fibre (g)

8.6g

Carbohydrate excl. fibre (g)

6.7g

Sugar (g)

3.0g

Fibre (g)

1.9g

Fat (g)

3.2g

Saturated fat (g)

0.6g

Unsaturated fat (g)

2.3g

Monounsaturated fat (g)

2.0g

Polyunsaturated fat (g)

0.3g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

248mg

Salt (g)

0.62g

Vitamin A (IU)

8153IU

Vitamin C (mg)

6.6mg

Calcium (mg)

27mg

Iron (mg)

0.30mg

Potassium (mg)

235mg

Total

321kcal

1346kJ

4.7g

43.2g

33.6g

15.2g

9.6g

15.9g

3.1g

11.7g

10.0g

1.7g

0.0g

0mg

1242mg

3.11g

40765IU

33.0mg

134mg

1.50mg

1176mg


  • 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.