Asian Carrot Soup
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INGREDIENTS
- 1 lb Carrots, peeled, sliced
- 1 1/2 ts Oriental sesame oil
- 10 lg Green onions, sliced
- 1 lg Sweet potato, peeled,chopped
- 29 oz Vegetable broth
- 1 1/2 c Water
- Salt
- 1 Inch-square fresh ginger,
- Snipped fresh chives
INSTRUCTIONS
1. Heat oil in 3-quart saucepan over medium-high heat. When hot, add onion. Cook until softened, about 3 minutes, stirring often. Add sweet potato, carrots, vegetable broth and water. Heat to a boil. Simmer, covered, until vegetables are very soft, about 25 minutes. 2. Strain solids from liquid, reserving broth. Puree solids with ginger in blender or food processor. Add 1 cup liquid and puree mixture until very smooth, about 1 minute. Stir mixture into remaining liquid. Season to taste. Soup can be served hot or chilled. It will last in the refrigerator for up to three days and freezes well. To serve, garnish with snipped chives.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Cup (242g) | ||
| Recipe Makes: 6 Cups | ||
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| Calories: 17 | ||
| Calories from Fat: 10 (59%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.1g | 2 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 0.4g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 542.8mg | 19 % | |
| Potassium 1.1mg | 0 % | |
| Total Carbohydrate 1.8g | 1 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 1.8g | ||
| Protein 0g | 0 % | |
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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. |
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Calories per serving: 17
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