Recipes ofNicole Doria

Nutritionist

Nutritionist & Personal Trainer

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Creamy Carrot Ginger Soup

Friday, January 10, 2020
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Portions
4
Ingredients
or453 grams of carrots, raw
or3 cups of soup, chicken broth, low sodium, canned (720 g)
or1 medium slice (2-1/2" dia) of onions, raw (110 g)
or1 tbsp of butter, salted (14 g)
or3 tsps of ginger root, raw (6 g)
or2 tbsps of cheese, cream, low fat (30 g)
or1 tsp of salt, table (6 g)
or1/2 tsp, ground of spices, pepper, black (1 g)
Preparation
1.
In a large pot, melt butter over medium heat
2.
Add chopped onion and cook for 5-6 minutes
3.
Add chopped ginger, broth and carrots
4.
Bring to boil on high heat; cover and lower heat to simmer for 30 minutes
5.
Add the cream cheese and blend with an immersion blender
6.
Remove from heat and season with salt and pepper to taste
7.
Remove from heat and season with salt and pepper to taste
Nutritional information
Per 100 gPer portion (335 g)% DRI
Energy39 kcal129 kcal6 %
Fat2 g6 g9 %
Fatty acids, total saturated1 g3 g15 %
Cholesterol3 mg12 mg4 %
Sodium227 mg761 mg32 %
Carbohydrate5 g17 g6 %
Sugars2 g7 gremove
Fiber1 g4 g15 %
Protein2 g6 gremove