Directions:
- Peel carrots and cut into coins.
- Put the carrots, garlic, stock, salt, pepper, and ginger in a pan and bring to the boil.
- Reduce heat and simmer until the carrots are tender, 25-30 minutes.
- Uncover and simmer until the liquid is evaportated, about 10 minutes more.
- Puree in a food processor.
- Add the cream and process until smooth.
- Transfer to a casserole dish.
- (You can refrigerate at the this point if you want to make ahead.).
- Cover and heat at 400 degrees until hot (about 15 minutes but longer if it has been refrigerated.).
- Alternately, microwave at medium power until hot.
- Swirl in parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 84.64 Kcal (354 kJ) | ||
| Calories from fat | 19.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.13g | 3% | |
|---|---|---|---|
| Cholesterol | 7.38mg | 2% | |
| Sodium | 247.59mg | 10% | |
| Potassium | 481.47mg | 10% | |
| Total Carbs | 15.32g | 5% | |
| Sugars | 7.31g | 29% | |
| Dietary Fiber | 4.18g | 17% | |
| Protein | 2.33g | 5% | |
| Vitamin C | 10.6mg | 18% | |
| Vitamin A | 1.4mg | 45% | |
| Iron | 0.1mg | 1% | |
| Calcium | 54.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 50 Kcal (209 kJ) | ||
| Calories from fat | 11.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.26g | 3% | |
|---|---|---|---|
| Cholesterol | 4.36mg | 2% | |
| Sodium | 146.27mg | 10% | |
| Potassium | 284.45mg | 10% | |
| Total Carbs | 9.05g | 5% | |
| Sugars | 4.32g | 29% | |
| Dietary Fiber | 2.47g | 17% | |
| Protein | 1.38g | 5% | |
| Vitamin C | 6.3mg | 18% | |
| Vitamin A | 0.8mg | 45% | |
| Iron | 0.1mg | 1% | |
| Calcium | 32.3mg | 5% | |
* 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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