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Ginger Powered Soup- Explore Ginger

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  • Total: 15min
    Preparation: 3min
    Cooking: 10min
    Presentation: 2min
  • Portions: 4.00
  • Difficulty: Easy

Utensils

  • can
  • Spoon
  • Blender
  • Immersion Blender

Nutritional information 163kcal = 682kj /per portion

  • 20.26 Milligrams Cholesterol
  • 229.60 Grams Water
  • 31.61 Milligrams Magnesium
  • 163.02 Energy
  • 185.12 Milligrams Calcium
  • 5.35 Grams Protein
  • 0.56 Milligrams Iron
  • 613.21 Milligrams Potassium
  • 33.37 Micrograms Food Folate
  • 8.71 Milligrams Vitamin C
  • 1125.60 International unit Vitamin A
  • 1.59 International unit Vitamin D
  • 1.02 Milligrams Vitamin E
  • 20.27 Grams Carbohydrates
  • 12.80 Grams Sugars
  • 3.92 Grams Fiber
  • 285.57 Milligrams Sodium
  • 7.36 Grams Fats
  • 4.25 Grams Saturated Fats

Ingredients

  • 1 Tablespoon Butter (or oil)
  • 2 Tablespoons Shallot (or 1 small onion, minced)
  • 500 Grams Carrots (chopped)
  • 2 Cups Whole Milk
  • 20 Grams Ginger (minced)
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Black-pepper
  • 1 Teaspoon Lemon Juice

Instructions

    1. In a pot, heat butter/margarine and saute shallots. Add chopped carrots and milk and simmer the carrots until they are soft.

    2. Remove from heat, and carefully add this carrot mixture to a food processor/blender. Add the ginger and season to taste with salt, pepper and lemon. Blend until smooth.

    3. Serve hot.

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