LowProRecipes.com
Categories
Carrot soup
Yield
Number of servings: 6
Serving size: 1/2 cup (125 ml)
Ingredients
- 1 Tbsp (15 ml) olive oil
- 50 g sliced leek
- 1 Tbsp (15 ml) fresh ginger, cut in 2 big chunks
- 150 g carrots, peeled and cubed (about 3)
- 200 g butternut squash, peeled and cubed
- 50 g potato, peeled and cubed
- 2 ½ cups (625 ml) vegetable broth
- Salt and pepper
Preparation
- In a large pot, heat oil. Sauté leek and ginger for a few minutes. Add the carrots, butternut squash and potato. Sauté for about 1 minute. Add broth and bring to a boil. Season to taste.
- Simmer until vegetables are tender, about 30-40 minutes.
- Take out the ginger chunks. Puree and season to taste.
Garnish (not calculated in nutritional facts) : parsley and served in a bread bowl (Cambrooke)
Nutritional facts
-
Energy62 kcal
-
Protein1 g
-
PHE42 mg
-
TYR31 mg
-
LEU64 mg
-
VAL49 mg
-
ILE45 mg
-
MET14 mg
-
LYS56 mg
-
Energy370 kcal
-
Protein5.8 g
-
PHE255 mg
-
TYR188 mg
-
LEU387 mg
-
VAL292 mg
-
ILE270 mg
-
MET84 mg
-
LYS335 mg
© Genevieve Lafrance 2024