Directions:
- In a medium saucepan, bring stock to a boil and add whole carrots and garlic. Reduce heat and simmer until tender about 10 to 15 minutes. Remove half the carrots and set aside.
- Puree cooked carrots, garlic and stock; return to saucepan. Stir in cinnamon, cumin, paprika, and cayenne.
- Slice the reserved carrots into thin rounds and add to soup.
- Just before serving, stir in lemon juice, sugar and a dash or.
- Puree the remaining carrots, garlic, and stock and return to the saucepan.
- When you're ready to serve, stir in the lemon juice, sugar, and a dash of orange flower water, if using. Ladle into bowls and sprinkle with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 448.15 Kcal (1876 kJ) | ||
| Calories from fat | 0.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 18629.44mg | 776% | |
| Potassium | 192.09mg | 4% | |
| Total Carbs | 90.76g | 30% | |
| Sugars | 3.01g | 12% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 0.63g | 1% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.1mg | 0% | |
| Calcium | 21mg | 2% | |
| Amount Per 100 g | |||
| Calories | 249.67 Kcal (1045 kJ) | ||
| Calories from fat | 0.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 10378.6mg | 776% | |
| Potassium | 107.02mg | 4% | |
| Total Carbs | 50.56g | 30% | |
| Sugars | 1.68g | 12% | |
| Dietary Fiber | 1g | 7% | |
| Protein | 0.35g | 1% | |
| Vitamin C | 2.8mg | 8% | |
| Vitamin A | 0.3mg | 19% | |
| Calcium | 11.7mg | 2% | |
* 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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