Cold Carrot, Ginger And Lime Soup Recipe
Servings: 4
Ingredients
- 2 Tbsp. oil
- 4 x carrot, minced
- 1/2 x inch fresh ginger, grated
- 1 c. water or possibly 1 c. stock
- 1 x jalapeno pepper, minced
- 2 bot lime, juice of
- 2 c. buttermilk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 handf cilantro, minced
Directions
- Heat the oil in a frypan over medium-high heat
- Add in the carrots and ginger and cook 2-3 min, stirring, till the carrots start to caramelize.
- Add in the water or possibly stock, bring to the boil and reduce the heat to medium-low. Cook for 10-12 min.
- Place the mix and the remaining ingredients in a food processor and whiz till smooth.
- Serve with minced cilantro sprinkled over top. Great warm or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 3042g | |
| Recipe makes 4 servings | |
| Calories 972 | |
| Calories from Fat 118 | 12% |
| Total Fat 13.63g | 17% |
| Saturated Fat 1.77g | 7% |
| Trans Fat 0.18g | |
| Cholesterol 5mg | 2% |
| Sodium 515mg | 21% |
| Potassium 3224mg | 92% |
| Total Carbs 306.1g | 82% |
| Dietary Fiber 80.0g | 267% |
| Sugars 55.8g | 37% |
| Protein 24.21g | 39% |
