Try this Carrot ginger soup recipe, or contribute your own.
Suggest a better descriptionWarm oil In a large saucepan over medium-high heat. Add onion and cook stirring often until softened but not brown. Add garlic and ginger and sauté one minute longer. Add carrots pour in broth and season with a pinch of salt. Increase heat to high and bring to a boil. Reduce heat to medium and cook partially covered stirring occasionally until carrots are very tender about 25-30 minutes. Work in batches purée soup in a blender. Return to soup to pot and bring to a simmer. Stir in lime juice and milk and season with salt and pepper. Do not boil. Thin with soup broth if necessary.
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Serving Size: 1 Serving (1411g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2733 | ||
Calories from Fat: 1688 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 187.6g | 250 % | |
Saturated Fat 53.3g | 266 % | |
Monounsaturated Fat 78.4g | ||
Polyunsanturated Fat 40.1g | ||
Cholesterol 920mg | 283 % | |
Sodium 990.1mg | 34 % | |
Potassium 2844.2mg | 75 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 12.8g | ||
Protein 229.9g | 328 % | |
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: 2733
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