Nutritional Info

Nutrition Facts

Serving Size 1 (16g)

Calories 17
Calories from Fat 1 (8%)
Amount Per Serving %DIV
Total Fat 0.1g 0%
Saturated Fat 0g 0%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 0.1mg 0%
Sodium 2.8mg 0%
Potassium 25.7mg 1%
Total Carbohydrate 4.3g 1%
Dietary Fiber 0.3g 1%
Sugars 3g
Protein 0.2g 0%

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Recipe Description
Both fresh and crystallized ginger are used here. The zing of the two gingers is balanced by the sweetness of the maple syrup and the sour of the lemon juice. The end result is a sprightly soup that is the perfect start to a summer dinner.
Prep time
1 hr 15 min
Cook time
50 min
Ready In
2 hr 5 min


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  vegetable oil
4   shallots, minced
3 Cup(c)  carrots, peeled and thinly sliced
1 Tablespoon(T)  fresh ginger, finely grated
2 1/4 Cup(c)  water, divided
1 Tablespoon(T)  maple syrup or honey
1/2 Teaspoon(t)  kosher salt
1/4 Teaspoon(t)  pepper, freshly ground
2 Tablespoon(T)  lemon juice
2 Tablespoon(T)  minced crystallized ginger


Heat the oil in the bottom of 1 1/2 to 2 quart pot. Cook the shallots over low heat, covered, until golden. Stir in the carrots, fresh ginger, and 2 tablespoons of the water. Keep the pot covered and cook slowly, for about 10 minutes, until softened and lightly golden. Slow cooking will develop the flavor. Pour in the remaining water. Bring to a boil, then immediately reduce to a gentle simmer. Cover and cook for 30 minutes. Let rest until cool enough to handle. Puree the contents of the pot. Stir in the maple syrup, salt, pepper and lemon juice. Chill. Serve with some crystallized ginger on top of each portion.

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Chilled Carrot Soup
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