Carrot and Apple Soup
(1 vote)
(1 vote)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
360
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 23.2 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 648 mg | (16 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions
- 1 garlic clove
- 500 grams carrots
- 1 Apple
- 2 tsps freshly grated ginger
- 4 Tbsps butter
- 2 Tbsps Pastry flour
- 1 Tbsp Curry powder
- 800 milliliters Vegetable broth
- 150 grams Whipped cream
- 1 egg yolk
- salt
- 1 Tbsp scallions
- Lemon balm
Preparation steps
1.
Peel the onions and garlic and dice small. Peel the carrots and finely grate. Peel apple, cut into quarters and remove core. Heat butter in a pan and sauté onions and garlic. Add carrot, apple and ginger and sauté briefly. Sprinkle in flour and curry powder and cook briefly.
2.
Stir in broth pour, cover, simmer about 10-15 minutes. Whisk in tablespoons cream and the egg yolks, then stir in the rest of the cream into the soup. Remove the soup from the heat and stir in the egg mixture. Season the soup with salt. Pour the soup into plates and garnish with chives and lemon balm.
