Try this Carrot Ginger Soup recipe, or contribute your own.
Suggest a better description1. On medium-high heat, sautee ginger, garlic, onion, and onion about 4 minutes until onions are translucent
2. Turn to medium heat and add carrots, salt, pepper, red pepper flakes, mushrooms and sugar. Cook about 10 minutes, stirring frequently.
3. Add chicken stock, bouillon and water, bring to boil and reduce heat to minimum to simmer about 15 minutes.
4. Puree with a hand mixer until smooth
5. Add salt and pepper to taste and serve with parsley and/or grated carrot garnish.
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Serving Size: 1 Serving (349g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 130 | ||
Calories from Fat: 30 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 728.1mg | 25 % | |
Potassium 701.6mg | 18 % | |
Total Carbohydrate 24.2g | 7 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 18.6g | ||
Protein 3.5g | 5 % | |
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: 130
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