1). In a large sauce pan over medium heat, heat oil. Add carrots, onion, celery, and celery leaves. Sauté for five minutes.
2). Stir in water, broth and bread. Increase heat to high and bring to boil.
3). Reduce heat to low, cover and simmer until the carrots are tender, about 20 minutes.
4). Transfer soup to blender and purée until smooth.
5). Serve hot, return to saucepan and stir in milk and Green onions. Reheat for a moment over low heat, But do not bring to boil. Stir in ginger.
6). To make cold, add milk and onions. Period cool to room temperature and cover and refrigerate for more than four hours.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (454g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 9 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.2mg||0 %|
|Sodium 22612.3mg||780 %|
|Potassium 1062.6mg||28 %|
|Total Carbohydrate 20.6g||6 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 18.5g|
|Protein 16.5g||24 %|
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Calories per serving: 155
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