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Thai Carrot Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)47.1394
Energy (kCal)526.308
Carbohydrates (g)31.1496
Total fats (g)23.805
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in 3-quart saucepan over medium-high heat. | 2. Add onion, garlic, ginger, and carrots. | 3. Cook, stirring frequently, until hot and fragrant about 4 minutes. | 4. Add 3 cups stock. | 5. Simmer, covered, until carrots are tender, about 25 minutes. | 6. Drain liquid from solids. | 7. Reserve liquid. | 8. Puree solids with cilantro in blender or processor until smooth. | 9. Add as much liquid as container can hold. | 10. Puree until even smoother. | 11. Transfer to 3-quart bowl. | 12. Add remaining liquid, if any, and remaining 1 cup of stock. | 13. Season to taste with salt and crushed red pepper. | 14. Serve chilled or hot. | 15. Adjust seasonings to taste before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334
    spanish onion 1 sliced - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    gingerroot 1 inch - - - -
    carrot 1 3/4 peeled sliced 91.84 21.4592 2.0832 0.5376
    chicken broth 4 cups canned 312.48 7.56 44.5536 10.4832
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    red pepper flake crushed - - - -

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



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