4 Serves
60 Mins
Using a chef's knife and cutting board, peel and chop the carrots and onions into uniform pieces. Peel and mince the fresh ginger root.
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Vitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
15 µg / 400 µgCalcium
31 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
37 mg / 1,250 mgPotassium
291 mg / 4,700 mgSodium
1297 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Heat olive oil in a large pot over medium heat. Add the chopped onions and minced ginger, sautéing until the onions are translucent.
Add the chopped carrots to the pot and stir to coat. Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer until the carrots are fork-tender.
Season the soup with salt and black pepper to taste, then serve hot.
25
g75
g24
g
