Of which 13.2 g sugars and 1.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin A (carrot) · Unsaturated fat (olive oil)
Allergens none
Carrot ginger soup
A simple soup, sweet and spicy at the same time.
Ingredients
- 4 carrots (400 g / 14 oz)
- 1 onion (100 g / 3½ oz)
- 1 piece fresh ginger (15 g / ½ oz)
- 1½ tbsp olive oil (15 g / ½ oz)
- water and salt, as needed
Method
- Sauté the chopped onion in a drizzle of olive oil for 3–4 minutes.
- Add the sliced carrots and chopped ginger, cover with water and season with salt.
The full method (4 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Juices, Shots & Soups”. The English edition is coming soon.
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