Directions:
- In a small saucepan, saute carrots and onion in butter until crisp-tender. Add broth and ginger. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until carrots are very tender. Cool slightly.
- Puree soup in a blender; return to the pan. Stir in buttermilk; heat through (do not boil). Yield: 2-1/2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 100.18 Kcal (419 kJ) | ||
| Calories from fat | 45.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.06g | 8% | |
|---|---|---|---|
| Cholesterol | 14.67mg | 5% | |
| Sodium | 137.42mg | 6% | |
| Potassium | 357.05mg | 8% | |
| Total Carbs | 11.81g | 4% | |
| Sugars | 6.85g | 27% | |
| Dietary Fiber | 2.83g | 11% | |
| Protein | 2.26g | 5% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 0.9mg | 30% | |
| Calcium | 79.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 65.12 Kcal (273 kJ) | ||
| Calories from fat | 29.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.29g | 8% | |
|---|---|---|---|
| Cholesterol | 9.53mg | 5% | |
| Sodium | 89.32mg | 6% | |
| Potassium | 232.07mg | 8% | |
| Total Carbs | 7.67g | 4% | |
| Sugars | 4.45g | 27% | |
| Dietary Fiber | 1.84g | 11% | |
| Protein | 1.47g | 5% | |
| Vitamin C | 4.4mg | 11% | |
| Vitamin A | 0.6mg | 30% | |
| Calcium | 51.9mg | 8% | |
* 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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