Recipe Carrot and Ginger Soup
Ditulis
Unknown
pada Tuesday, 9 February 2016
77Recipes.com
1⁄4 a cup butter
2 medium onions, in the chopped
2 tablespoons, and grated bare-assed recent seasoning
1 one⁄2 lbs carrots, bare-assed and thinly sliced
6 cups broth or six cups vegetable stock
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
Directions
In 4-quart pan, soften butter over medium heat.
Add onions and sauté till clear, concerning five minutes.
Add seasoning and cook two minutes longer.
Add carrots and stock to onions; heat to boiling over high heat.
Reduce heat to low, cowl and cook carrots till tender, fifteen to twenty minutes.
(Alternately, you'll be able to cook the carrots initial, then augment stock- no have to be compelled to thinly slice) Use hand liquidizer to mix carrot mixture, in batches, till swish.
Salt and pepper to style.
Heat soup over low heat till hot.
Ladle into bowls and serve.
Use the vegetable stock for vegetarians.
Nutrition information
Serving Size: one (301 g)
Servings Per Recipe: eight
Amount Per Serving
Smartpoints six
Calories 163.1
Total Fat eight.2 g
Saturated Fat four.3 g
Cholesterol twenty.6 mg
Sodium 513.5 mg
Total saccharide seventeen.4 g
Dietary Fiber two.9 g
Sugars 8.1 g
Protein 5.7 g