Directions:
- Wash the carrots and cut it up into chunks. (If you are using non-organic carrots, peel them.) Chunk up the onion and potatoes also.
- Put the vegetables, stock cubes, parsley and bay leaf into a pot and add enough water to cover. Bring to a boil, then lower the heat and simmer until all the vegetables are very tender, about 40 minutes.
- Peel and grate the ginger. Add it and the cardamon to the soup.
- Purée the soup with a stick blender or in batches in your mixer or food processor. (If you use a food processor, you may need to pass it through a sieve to make it smooth.).
- Return to the heat and stir in the orange juice. Season to taste. Swirl in the cream just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.68 Kcal (1075 kJ) | ||
| Calories from fat | 37.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 6% | |
|---|---|---|---|
| Cholesterol | 15.41mg | 5% | |
| Sodium | 199.13mg | 8% | |
| Potassium | 1250.7mg | 27% | |
| Total Carbs | 51.37g | 17% | |
| Sugars | 24.97g | 100% | |
| Dietary Fiber | 9.47g | 38% | |
| Protein | 5.38g | 11% | |
| Vitamin C | 79.4mg | 132% | |
| Vitamin A | 2.9mg | 97% | |
| Iron | 0.8mg | 4% | |
| Calcium | 124.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 56.31 Kcal (236 kJ) | ||
| Calories from fat | 8.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.92g | 6% | |
|---|---|---|---|
| Cholesterol | 3.38mg | 5% | |
| Sodium | 43.69mg | 8% | |
| Potassium | 274.37mg | 27% | |
| Total Carbs | 11.27g | 17% | |
| Sugars | 5.48g | 100% | |
| Dietary Fiber | 2.08g | 38% | |
| Protein | 1.18g | 11% | |
| Vitamin C | 17.4mg | 132% | |
| Vitamin A | 0.6mg | 97% | |
| Iron | 0.2mg | 4% | |
| Calcium | 27.3mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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