Creamy Carrot-Ginger Soup
30 mins (prep 10, cooking 20)
9 ingredients
4-6 servings
This recipe comes from Nicavid's Bakery & Cafe in San Antonio, and I was delighted to see it published in the local paper's "Chef's Secrets" column. Delicious hot or cold.

Categories:  beginner-cook , <-30-mins , easy , north-american , american , equipment , carrots , soups-&-stews , bisques~cream-soups , vegetable , stove-top , time-to-make ,
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Serving Size (115.19 g)
Servings 4
Amount per Serving
Calories 133.78 Calories from Fat 110.52
% Daily Value *
Total Fat 12.28g 75.59%
Saturated Fat 1.14g 22.85%
Trans Fat 0.29g %
Cholesterol 2.98mg 3.97%
Sodium 141.89mg 23.65%
Total Carbohydrate 3.5g 4.67%
Dietary Fiber 0.0 g 0.0%
Sugars 1.57 g %
Protein 2.5g 20.0%
Vitamin A 2.98IU% Vitamin C 0.2mg%
Calcium 2.98mg% Iron 0.21mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium carrots, stalks celery, fresh ginger, heavy whipping cream, salt & pepper