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Carrot Ginger Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.9007
Energy (kCal)1002.771
Carbohydrates (g)215.8225
Total fats (g)13.9334
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat a Stock pot on medium high, add in Olive oil, then Yellow Onions & Celery, Lightly sweet the onions and Celery till they start to become translucent. Add in Garlic and stir. Then add in the Carrots, Ginger, chicken base, and water. Mix together well and let boil for 15 minutes. Once the Carrots have become tender add in the sugar. Using a Hand Blender Blend well till it comes completely smooth. Add in the butter cold and continue to blend. Salt and Pepper to taste. You can serve this Hot or Cold. Cilantro makes a great Garnish. | 2. By: Chef Travis W. Holland. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 1/3 cup - - - -
    garlic 2 tablespoons minced 25.33 5.6202 1.0812 0.085
    yellow onion 1 114.84 6.8382 0.8265 9.396
    celery 1 cup 16.16 2.9997 0.6969 0.1717
    carrot 8 cups 419.84 98.0992 9.5232 2.4576
    water 1 gallon 0.0 0.0 0.0 0.0
    chicken bullion cube 3 flavored - - - -
    ginger powder 1 tablespoon - - - -
    sea salt 1 teaspoon - - - -
    white pepper 1/4 teaspoon 1.776 0.4117 0.0624 0.0127
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    butter 1/4 21.375 0.9821 0.6679 1.8
    cilantro 1/8 cup chopped 0.46 0.0734 0.0426 0.0104

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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