Photo: Cala
Carrot-Ginger Soup Recipe
11 ingredients
6 servings
openrecipes
Carrots scream spring! Even though there is an ample supply of carrots all year round, carrot soup in spring celebrates the beginning of the season. Baby carrots...
Estimated Nutrition (whole recipe, rough)
433
Calories
35g
Protein
21g
Fat
28g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 leeks, whites only, chopped
- 1/2 fennel bulb, diced
- 1 tablespoon minced fresh ginger
- 6 cups chicken stock
- 3 pounds carrots, peeled and thinly sliced
- 1/2 cup heavy cream
- 3 tablespoons lime juice
- Salt and pepper
- Crème fraîche
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes