Try this Carrot Ginger Soup recipe, or contribute your own.
Suggest a better descriptionDirections
Heat the oil in a large pot over medium-low heat. Add the onion and ginger; cook 10 minutes, stirring. Add the rice and curry powder; cook for 1 minute, stirring. Add the carrots, broth and bullion cube; simmer, uncovered, until the carrots and rice are tender, about 30 minutes. Cool, then puree. Can be blended in small batches while still hot. Pour into a bowl and when all blended pour back in the cooking pot. If cool, heat. Stir in cream and season to taste with salt and pepper. This keeps well for several days and can be frozen.
When ready to serve, ladle hot soup into bowls and garnish with sour cream and cilantro or mint leaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1037g) | ||
Recipe Makes: 6 | ||
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Calories: 455 | ||
Calories from Fat: 149 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 30.8mg | 9 % | |
Sodium 1473.6mg | 51 % | |
Potassium 1388.2mg | 37 % | |
Total Carbohydrate 53.3g | 16 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 48.3g | ||
Protein 22.8g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 455
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