Of which 9 g sugars and 0.8 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) · Potassium (potato) · Unsaturated fat (olive oil)
Allergens none
Carrot soup with ginger and lemon
Bright color and a citrus tang that wakes up your palate.
Ingredients
- 500 g (1 lb) carrots, sliced into rounds
- 3 cm (1¼ in) fresh ginger, grated (15 g / ½ oz)
- 1 potato, diced (150 g / 5½ oz)
- 1 chopped onion (150 g / 5½ oz)
- 1 liter (4¼ cups) water
- 2 tbsp olive oil (20 g / ¾ oz)
- ½ lemon, juice only (15 g / ½ oz)
- salt and black pepper, to taste
Method
- Sauté the onion and grated ginger in the olive oil until fragrant.
- Add the carrot and potato, cut into pieces.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Vegan”. The English edition is coming soon.
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