Directions:
- Heat oil in a large Dutch oven over medium heat. Add onion and carrots to pan; cook 10 minutes, stirring frequently. Stir in salt, pepper, and ginger.
- Add 2 cups water and broth to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrots are tender. Remove from heat; cool.
- Place half of carrot mixture and 1 tablespoon cream in a food processor or blender; process 20 seconds or until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining carrot mixture and 1 tablespoon cream. Return mixture to pan; cook over medium heat until thoroughly heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 272.03 Kcal (1139 kJ) | ||
| Calories from fat | 114.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.7g | 20% | |
|---|---|---|---|
| Cholesterol | 10.28mg | 3% | |
| Sodium | 1251.12mg | 52% | |
| Potassium | 991.06mg | 21% | |
| Total Carbs | 28.6g | 10% | |
| Sugars | 16.85g | 67% | |
| Dietary Fiber | 6.88g | 28% | |
| Protein | 14.45g | 29% | |
| Vitamin C | 14.9mg | 25% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 2.4mg | 13% | |
| Calcium | 180.8mg | 18% | |
| Amount Per 100 g | |||
| Calories | 46.76 Kcal (196 kJ) | ||
| Calories from fat | 19.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.18g | 20% | |
|---|---|---|---|
| Cholesterol | 1.77mg | 3% | |
| Sodium | 215.04mg | 52% | |
| Potassium | 170.34mg | 21% | |
| Total Carbs | 4.92g | 10% | |
| Sugars | 2.9g | 67% | |
| Dietary Fiber | 1.18g | 28% | |
| Protein | 2.48g | 29% | |
| Vitamin C | 2.6mg | 25% | |
| Vitamin A | 0.4mg | 76% | |
| Iron | 0.4mg | 13% | |
| Calcium | 31.1mg | 18% | |
* 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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