Carrot Ginger Soup
Cook time – 25 min

- Total time
- 30 minutes
- Preparation time
- 5 minutes
- Calories
- 50
- Portions
- 4
Directions
- Combine the carrots, broth, water, onion, ginger and salt in a small pot.
-
Bring mixture to a boil. Reduce heat to a low boil and cook for 20 to 25 minutes until carrots are easy to smash when pressed against the side of the pot with the back of a spoon.
- Transfer soup to a food processor or blender or use immersion blender and process until smooth.
- Top with green onion, if desired.
Ingredients
- 3/4 pound DOLE Carrots (about 6-7), coarsely chopped
- 2 cups no-salt-added vegetable broth
- 1 1/2 cups water
- 1/2 cup finely chopped DOLE Onion
- 1 tablespoon grated fresh ginger
- 1 teaspoon salt
- 1 DOLE Green Onion, thinly sliced (optional)
Nutritional Facts
Serving Per Container | |
Serving Size | 317g |
Calories | 50 |
Entries | Daily value in %* |
---|---|
Sodium (1120 mg) | 47% |
Total Carbohydrate (12 g) | 4% |
Dietary Fiber (3 g) | 12% |
Total Sugars (6 g) | |
Protein (1 g) | |
Biotin | 2% |
Calcium | 4% |
Copper | 2% |
Folate | 6% |
Iron | 2% |
Magnesium | 2% |
Manganese | 8% |
Molybdenum | 8% |
Niacin | 4% |
Pantothenic Acid | 2% |
Phosphorus | 4% |
Potassium (31 mg) | 9% |
Riboflavin | 4% |
Thiamin | 4% |
Vitamin A | 290% |
Vitamin B6 | 8% |
Vitamin C | 10% |
Vitamin E | 2% |
Vitamin K | 20% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.