Try this Clavereck Carrot And Ginger Soup recipe, or contribute your own.
Suggest a better descriptionMelt half the butter in a saucepan over a low heat. Add the carrots, stir, cover and cook for about 15 minutes until soft, stirring occasionally. Meanwhile, melt the remaining butter in a large saucepan over a low heat. Add the onion and fry for about 5 minutes, until soft, stirring occasionally. Add the carrots, with the pan juices, to the onions with the potatoes, ginger and stock. Bring to the boil, reduce the heat, cover and simmer for 20-25 minutes. Season the soup with salt and, if the soup is too thick, add a little extra stock or water. Stir the cream into the hot soup and serve. As the ginger creates a tangy, peppery flavour, there is no need to add pepper to the soup.
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Serving Size: 1 Serving (165g) | ||
Recipe Makes: 4 servings | ||
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Calories: 11 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.1mg | 0 % | |
Potassium 41.4mg | 1 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.1g | ||
Protein 0.3g | 0 % | |
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: 11
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