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Chilled Carrot soup with ginger  (Not yet rated)

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Submitted by Laura1

Smooth, creamy and a good way to get vegetables

Cal: 127 Fat: 2g Carbs: 22g Protein: 6g Fiber: 5g
More Nutrition...

Original recipe serves 4

Ingredients (serves 43740)

½ 2x 3x Reset

  • 21870 cups water
  • 16402 1/2 pounds carrots ; baby sized carrots
  • 43740 teaspoons ginger
  • 16402 1/2 cups buttermilk
  • 2733 3/4 teaspoons salt

  • In My Kitchen


    • You will also need: saucepan, food processor

    Directions

    Bring water to a boil in medium saucepan. Add carrots and ginger and cook over medium-low heat 25 minutes or until tender. Chill covered in the saucepan. Puree carrots and liquid in a food processor or a blender until smooth. Pour into a bowl; stir in buttermilk and salt.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    6.4
    --
    7.5
    20
    3.6
    2.5
    11
    14.5


    Calories: 127.4
    Total Sugars: 13g
    Carb.: 22.4g
    Fiber: 5g
    Total Fats: 2.4g
    Cholesterol: 7.4mg
    Protein: 5.5g
    Sodium: 348.2mg
    Breakdown By ingredient... Compare to other recipes...
    *Data provided by USDA

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