Jerusalem Artichoke & Carrot Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sophisticated blend of nutty Jerusalem artichokes and sweet carrots puréed into a silky soup, enriched with cream. Complex, earthy, and elegant as a light main or starter course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 onion (diced)
- 1 teaspoon ghee or butter (or coconut oil)
- 2 slices fresh ginger (diced)
- 3 medium Jerusalem artichokes (peeled and diced)
- 1 large carrot (peeled and diced)
- 2 cloves garlic (diced)
- Zest of 1/2 lime
- 2 cups vegetable stock
- 1 tablespoon fish sauce (Omit or replace with miso for vegetarian)
- Juice of 1/2 lime
- 3 tablespoons coconut cream
- 2 tablespoons olive oil
- 1 small Jerusalem artichoke (peeled and thinly sliced)
- 1/2 small carrot (peeled and thinly sliced)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1725mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1114mg
- Calcium
- 78mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1725MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.