Directions:
- In a 6 quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
- Remove from heat and transfer to a blender. Don't fill the blender more than half way and do it in batches Cover the blender but be sure to hold a towel over something over the top of the blender. Be careful because sometimes the mixture gets hot and rises up over the top of the blender lid. Pulse the blender to start and then puree until smooth. Return to the pan and add cream. Continue to stir over high heat until hot. Add white pepper and salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.62 Kcal (568 kJ) | ||
| Calories from fat | 61.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.83g | 11% | |
|---|---|---|---|
| Cholesterol | 16.65mg | 6% | |
| Sodium | 743.94mg | 31% | |
| Potassium | 595.93mg | 13% | |
| Total Carbs | 15.21g | 5% | |
| Sugars | 6.92g | 28% | |
| Dietary Fiber | 4.22g | 17% | |
| Protein | 2.7g | 5% | |
| Vitamin C | 21.3mg | 35% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 0.1mg | 1% | |
| Calcium | 66.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 40.17 Kcal (168 kJ) | ||
| Calories from fat | 18.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.02g | 11% | |
|---|---|---|---|
| Cholesterol | 4.93mg | 6% | |
| Sodium | 220.34mg | 31% | |
| Potassium | 176.51mg | 13% | |
| Total Carbs | 4.51g | 5% | |
| Sugars | 2.05g | 28% | |
| Dietary Fiber | 1.25g | 17% | |
| Protein | 0.8g | 5% | |
| Vitamin C | 6.3mg | 35% | |
| Vitamin A | 0.3mg | 38% | |
| Calcium | 19.8mg | 7% | |
* 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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