Carrot Soup With Ginger Cream Recipe

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0 votes | 1056 views
Servings: 10

Ingredients

Cost per serving $0.73 view details

Directions

  1. Tested at dinner club, 5/20/00. Very well received. Excellent.
  2. Vibrant carrots, sweet potatoes and curry, mingle in this colorful, lowfat soup. A garnish of ginger-spiked cream completes the presentation.
  3. Yield: 2 quart
  4. 1 In a large stock pot, heat the butter. Add in garlic, ginger, curry, celery, onions, and leeks; sweat till tender.
  5. 2 Add in the stock, 9/10 of carrots, and potatoes. Simmer till the vegetables are soft sufficient to easily puree.
  6. 3 Using a food processor, puree carrot mix till smooth. Strain through a sieve, if you like. Adjusting seasoning with salt, pepper, and lime juice. Use, or possibly properly refrigerateand store.
  7. 4 At service, heat soup and ladle into hot bowls Garnish portions with remaining 1/10 of carrots and ginger cream.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 215g
Recipe makes 10 servings
Calories 75  
Calories from Fat 13 17%
Total Fat 1.52g 2%
Saturated Fat 0.81g 3%
Trans Fat 0.0g  
Cholesterol 3mg 1%
Sodium 453mg 19%
Potassium 440mg 13%
Total Carbs 13.69g 4%
Dietary Fiber 3.6g 12%
Sugars 5.15g 3%
Protein 2.25g 4%
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