Cold Carrot Soup With Ginger
Recipe: #27751
August 21, 2017
Categories: Carrot, One-Pot Meal, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
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Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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