Cold Carrot Soup With Ginger

4
Servings
15m
Prep Time
50m
Cook Time
1h 5m
Ready In


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Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (291.8 g)
  • Calories 299.7
  • Total Fat - 16.2 g
  • Saturated Fat - 9.7 g
  • Cholesterol - 116.6 mg
  • Sodium - 804.1 mg
  • Total Carbohydrate - 32 g
  • Dietary Fiber - 5.8 g
  • Sugars - 9.8 g
  • Protein - 8.3 g
  • Calcium - 96.8 mg
  • Iron - 1.5 mg
  • Vitamin C - 14.5 mg
  • Thiamin - 0.2 mg

Step 1

In a large saucepan or soup pot, melt butter, add onion and garlic and cook until tender. Add ginger and cook a few minutes more. Do not allow mixture to brown.

Step 2

Add curry powder and cook 2 minutes longer.

Step 3

Stir in carrots and mix well with onions.

Step 4

Add rice, stock, salt and pepper.

Step 5

Bring mixture to boil, reduce heat, cover and simmer gently until carrots are tender about 45 minutes.

Step 6

Puree soup in blender. Chill thoroughly and stir in cream.

Tips & Variations


No special items needed.

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