Directions:
- Heat empty soup pot over medium high for 30 seconds. Add olive oil, red pepper flakes, onion, and ginger. Quickly saute for 2-4 minutes, or until onion is translucent. Add carrots, potatoes, broth, water, thyme, and cardamom. Bring to boil; reduce heat and cook until carrots and potatoes are soft, 15-20 minutes.
- Remove from heat. Puree soup in blender until smooth. Add orange juice and zest; add salt and pepper to taste. Puree again, return to stove top, and heat through.
- Garnish with crystallized ginger.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.93 Kcal (774 kJ) | ||
| Calories from fat | 54.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.05g | 9% | |
|---|---|---|---|
| Cholesterol | 0.82mg | 0% | |
| Sodium | 463.42mg | 19% | |
| Potassium | 653.42mg | 14% | |
| Total Carbs | 29.98g | 10% | |
| Sugars | 6.26g | 25% | |
| Dietary Fiber | 4.19g | 17% | |
| Protein | 4.27g | 9% | |
| Vitamin C | 20.9mg | 35% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.7mg | 9% | |
| Calcium | 64.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 53.78 Kcal (225 kJ) | ||
| Calories from fat | 15.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 9% | |
|---|---|---|---|
| Cholesterol | 0.24mg | 0% | |
| Sodium | 134.76mg | 19% | |
| Potassium | 190.02mg | 14% | |
| Total Carbs | 8.72g | 10% | |
| Sugars | 1.82g | 25% | |
| Dietary Fiber | 1.22g | 17% | |
| Protein | 1.24g | 9% | |
| Vitamin C | 6.1mg | 35% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.5mg | 9% | |
| Calcium | 18.7mg | 6% | |
* 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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