Carrot and Apple Soup
(Percentage of daily recommendation)
| Calorie | 204 cal. | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 22.3 μg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 727 mg | (18 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 150 grams starchy potatoes
- 400 grams carrots
- 2 tart Apple (such as Granny Smith)
- 2 centimeters fresh ginger
- 1 Tbsp lemon juice
- 1 shallot
- 2 Tbsps butter
- 150 milliliters Orange juice
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 Tbsp Curry powder
- 2 Tbsps scallions (for garnish)
Preparation steps
Peel the potatoes, carrots, and ginger. Dice everything into small cubes. Peel the apples and remove the core. Dice into small pieces and drizzle with 2 tablespoons of lemon juice. Set aside 2 tablespoons of the apples for serving.
Peel and finely chop the shallots. Melt the butter in a pan, and sweat the shallots with the ginger. Add the potato and carrot, sauté briefly, then deglaze with the orange juice and the broth. Simmer for 15 minutes over medium heat. Remove 2 tablespoons of the carrots 5 minutes before the end of cooking. Add in the apples and let cook.
Puree the soup with an immersion blender. If necessary, add a little broth to thin out the soup. Season to taste with salt, pepper, and the curry powder. Add in the reserved apples and carrots, then divide into preheated deep bowls. Garnish with the chives, and curry powder, and serve.