Cream of Carrot Soup with Ginger
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
0.9g
Energy (kJ)
269kJ
Energy (kcal)
64kcal
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)
2.4g
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
4.7g
1346kJ
321kcal
43.2g
33.6g
15.2g
9.6g
15.9g
3.1g
12.2g
10.0g
1.7g
0.0g
0mg
1242mg
3.11g
40765IU
33.0mg
134mg
1.50mg
1176mg
- 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
- 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.
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