Directions:
- Simmer the carrots, onion and garlic in water until tender.
- Drain the water into a cup and reserve.
- Grate the ginfger and add to carrot mixture.
- Blend the carrot mixture in a blender or food processor until smooth.
- Top up the reserved carrot water with chicken stock until you have 3 cups and reheat to boiling. You can use OXO cubes instead of stock - much easier and lower calories.
- Add the blended carrot mixture, stir and serve.
- Top with a smidge of black pepper and a tiny bit of sour cream for entertaining or leave alone.
- Serves 4. Keeps in fridge for 2 days and freezes well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 510.13 Kcal (2136 kJ) | ||
| Calories from fat | 67.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.55g | 12% | |
|---|---|---|---|
| Cholesterol | 21.6mg | 7% | |
| Sodium | 1336.71mg | 56% | |
| Potassium | 2442.5mg | 52% | |
| Total Carbs | 88.59g | 30% | |
| Sugars | 41.06g | 164% | |
| Dietary Fiber | 15.85g | 63% | |
| Protein | 27.83g | 56% | |
| Vitamin C | 36.1mg | 60% | |
| Vitamin A | 4.3mg | 144% | |
| Iron | 0.4mg | 2% | |
| Calcium | 200mg | 20% | |
| Amount Per 100 g | |||
| Calories | 39.34 Kcal (165 kJ) | ||
| Calories from fat | 5.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.58g | 12% | |
|---|---|---|---|
| Cholesterol | 1.67mg | 7% | |
| Sodium | 103.09mg | 56% | |
| Potassium | 188.37mg | 52% | |
| Total Carbs | 6.83g | 30% | |
| Sugars | 3.17g | 164% | |
| Dietary Fiber | 1.22g | 63% | |
| Protein | 2.15g | 56% | |
| Vitamin C | 2.8mg | 60% | |
| Vitamin A | 0.3mg | 144% | |
| Calcium | 15.4mg | 20% | |
* 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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