Directions:
- Heat the oil in a large saucepan. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add the carrots and ginger and cook for 5 minutes, stirring occasionally. Add 2 cups of the stock, season with salt and pepper and bring to a boil. Cover and simmer over low heat until the carrots are tender, about 25 minutes.
- 2. Strain the cooking liquid into a heatproof bowl. Discard the ginger. In a blender, puree the vegetables with 1 cup of the cooking liquid until smooth. Stir the puree into the cooking liquid in the bowl and add the lemon juice, honey and remaining 1/2 cup of stock. Refrigerate until chilled or for up to 1 day. Season the soup with salt, pepper and hot sauce and serve garnished with cilantro leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 131.13 Kcal (549 kJ) | ||
| Calories from fat | 30.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.35g | 5% | |
|---|---|---|---|
| Cholesterol | 3mg | 1% | |
| Sodium | 249.4mg | 10% | |
| Potassium | 624.43mg | 13% | |
| Total Carbs | 22.14g | 7% | |
| Sugars | 11.34g | 45% | |
| Dietary Fiber | 4.93g | 20% | |
| Protein | 4.72g | 9% | |
| Vitamin C | 11.3mg | 19% | |
| Vitamin A | 1.5mg | 50% | |
| Calcium | 57.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 47.4 Kcal (198 kJ) | ||
| Calories from fat | 10.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.21g | 5% | |
|---|---|---|---|
| Cholesterol | 1.08mg | 1% | |
| Sodium | 90.16mg | 10% | |
| Potassium | 225.73mg | 13% | |
| Total Carbs | 8g | 7% | |
| Sugars | 4.1g | 45% | |
| Dietary Fiber | 1.78g | 20% | |
| Protein | 1.71g | 9% | |
| Vitamin C | 4.1mg | 19% | |
| Vitamin A | 0.5mg | 50% | |
| Calcium | 20.8mg | 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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