LowProRecipes.com

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

  • Energy
    62 kcal
  • Protein
    1 g
  • PHE
    42 mg
  • TYR
    31 mg
  • LEU
    64 mg
  • VAL
    49 mg
  • ILE
    45 mg
  • MET
    14 mg
  • LYS
    56 mg
  • Energy
    370 kcal
  • Protein
    5.8 g
  • PHE
    255 mg
  • TYR
    188 mg
  • LEU
    387 mg
  • VAL
    292 mg
  • ILE
    270 mg
  • MET
    84 mg
  • LYS
    335 mg
© Genevieve Lafrance 2024