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Рецепт Carrot Soup With Spinach Chiffonade

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Инструкции

  1. Combine 4 c. broth, carrots, potato, onion and grnd ginger in large saucepan and bring to boil. Reduce heat; cover and simmer till vegetables are very tender, about 25 min.
  2. Using slotted spoon, transfer vegetables to processor. Puree till smooth. With machine running, gradually add in soup broth to processor.
  3. Return soup to same saucepan, thinning with more broth if necessary.
  4. Add in lemon juice and fresh ginger; simmer 3 min. Add in spinach and simmer till wilted, about 2 min. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl.
  5. Serves 4.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1855g
Calories 622  
Calories from Fat 100 16%
Total Fat 11.27g 14%
Saturated Fat 4.61g 18%
Trans Fat 0.0g  
Cholesterol 16mg 5%
Sodium 673mg 28%
Potassium 3626mg 104%
Total Carbs 107.69g 29%
Dietary Fiber 17.0g 57%
Sugars 32.13g 21%
Protein 34.32g 55%
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