Ingredients
Quantity | Ingredients |
---|---|
1 tbsp / 15 ml | olive oil |
1 cup / 250 ml | chopped onion |
4 cups / 1 L | chopped carrot |
2 cups / 500 ml | diced potato |
1 tbsp / 15 ml | grated fresh ginger root |
4 cups / 1 L | water |
1 cup / 250 ml | pure orange juice |
1 tsp / 5 ml | coarse sea salt, or to taste |
1/2 tsp / 2 ml | nutmeg |
1/4 tsp / 1 ml | cinnamon |
1/4 tsp / 1 ml | cumin |
1/4 tsp / 1 ml | freshly ground black pepper, or to taste |
Directions
Heat oil in a large saucepan over medium heat. When pan is hot, add onions; reduce heat to medium and sauté for 8 to 10 minutes.
Add carrot, potato, ginger root, water, orange juice, salt, nutmeg, cinnamon, cumin, and pepper. Cover and bring to a boil; reduce heat and simmer for 30 minutes.
Remove from heat; puree with a hand blender until carrots and potatoes are broken up, but still slightly chunky, or to desired consistency.
Nutrition Facts
Serving Size | Per 1 cup (250 ml) |
Calories | 94 |
Cholesterol | 0 |
Carbohydrates | 18 |
Fiber | 3 |
Protein | 2 |
Fat | 2 |
Saturated Fat | 0 |
Trans Fat | 0 |
Sodium | 342 |
Source: Leslie Beck's Healthy Kitchen