Try this Spiced Carrot Soup with Ginger And Lemongrass recipe, or contribute your own.
Suggest a better descriptionIn a medium pot, heat 2 tablespoon oil. Saut| leek, carrots, and celery until translucent. Add garlic, curry powder, cinnamon, and ginger and saut| for a few more minutes. Add stock or water. Bring to a boil. Add honey, lemongrass, salt, and pepper and simmer until vegetables are tender. Remove from heat and transfer soup to blender. Pure`e until smooth, straining through a large sieve if necessary. Add lemon juice and rectify seasoning with salt and pepper. Place soup in refrigerator and cover. Mix cr`eme fraiche with parsley, salt, and pepper. Pour soup into individual bowls and add a dollop of cr`eme fraiche mixture in center. For the diet conscious, omit cr`eme fraiche and sprinkle soup with chopped parsley. Serves 8. Note: Cold soups must be served very cold and hot soup should be served very hot. This soup can be served either way. Copyright 1994 by Wolfgang Puck. Recipe by: Good Morning America
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Serving Size: 1 Serving (3318g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1422 | ||
Calories from Fat: 482 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.6g | 71 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 28.4g | ||
Polyunsanturated Fat 11.4g | ||
Cholesterol 86.4mg | 27 % | |
Sodium 4450.8mg | 153 % | |
Potassium 3798mg | 100 % | |
Total Carbohydrate 155.3g | 46 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 148.2g | ||
Protein 77.8g | 111 % | |
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: 1422
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