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Asian Carrot Soup

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Asian Carrot Soup

Asian Carrot Soup recipe

 

Yield

8 servings

Prep

25 min

Cook

35 min

Ready

60 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ teaspoons sesame oil
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10 large scallions, spring or green onions
sliced
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1 large sweet potatoes, or yams
peeled, chopped
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1 pound carrots
peeled, sliced
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29 ounces vegetable stock
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1 ½ cups water
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1 inch ginger
fresh, peeled
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1 x salt
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Ingredients

Amount Measure Ingredient Features
7.5 ml sesame oil
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1E+1 large scallions, spring or green onions
sliced
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1 large sweet potatoes, or yams
peeled, chopped
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453.6 g carrots
peeled, sliced
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838.1 ml/g vegetable stock
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355 ml water
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1 inch ginger
fresh, peeled
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1 x salt
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Directions

Heat oil in 3-quart saucepan over medium-high heat. When hot, add onion.

Cook until softened, about 3 minutes, stirring often.

Add sweet potato, carrots, vegetable broth and water. Heat to a boil.

Simmer, covered, until vegetables are very soft, about 25 minutes.

Strain solids from liquid, reserving broth. Purée solids with ginger in blender or food processor.

Add 1 cup liquid and purée mixture until very smooth, about 1 minute.

Stir mixture into remaining liquid. Season to taste. Soup can be served hot or chilled.

It will last in the refrigerator for up to three days and freezes well.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 261g (9.2 oz)
Amount per Serving
Calories 12216% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 112mg 5%
Total Carbohydrate 8g 8%
Dietary Fiber 6g 25%
Sugars g
Protein 6g
Vitamin A 567% Vitamin C 45%
Calcium 12% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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