Carrot And Ginger Soup
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INGREDIENTS
INSTRUCTIONS
1. Place carrots, celery, onion, ginger, rice and stock in a large pot and bring to the boil. Reduce heat to a simmer, cover and cook until the carrots are tender. 2. Puree the soup in a blender or food processor in small batches. Return to the pot and adjust seasoning. Add cream and heat through but do not boil. Per serving: 844 Calories (kcal); 31g Total Fat; (39% calories from fat); 13g Protein; 97g Carbohydrate; 142mg Cholesterol; 296mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 11 Vegetable; 0 Fruit; 6 Fat; 2 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (2123g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 2213 | ||
| Calories from Fat: 594 (27%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 66g | 88 % | |
| Saturated Fat 33.2g | 166 % | |
| Monounsaturated Fat 23.1g | ||
| Polyunsanturated Fat 5.9g | ||
| Cholesterol 213.4mg | 66 % | |
| Sodium 2625.3mg | 91 % | |
| Potassium 2102.6mg | 55 % | |
| Total Carbohydrate 327.1g | 96 % | |
| Dietary Fiber 9.1g | 36 % | |
| Sugars, other 318g | ||
| Protein 66.8g | 95 % | |
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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: 2213
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