Carrot and Apricot Soup
Carrot and Apricot Soup - Low-calorie and tasty!
Healthy, because
Even smarter
Nutritional values
A hot soup in advance sometimes simply belongs to it. This vegetarian menu entry leaves plenty of room for the main course and also contains a lot of digestive fibres and cell-protecting carotenoids.
If you would like to serve the soup as a light main course, sprinkle 2 tablespoons of sunflower seeds over it (roast briefly in a coated pan without fat until golden brown) and serve with fresh wholemeal baguette.
(Percentage of daily recommendation)
| Calorie | 142 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 494 mg | (12 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 garlic clove
- 2 onions
- 3 carrots
- 3 ozs Apricot
- 1 chili pepper
- 2 Tbsps Canola oil
- salt
- peppers
- 2 pints Vegetable broth
- 8 sprigs Basil
- ½ lemon
- 1 Tbsp honey
Kitchen utensils
Preparation steps
Peel garlic and onions and finely chop. Rinse carrots, trim, peel and chop.
Cut apricot into cubes. Rinse chile pepper, trim, cut in half lengthwise, remove seeds and chop coarsely.
Heat oil in a large pot. Sauté garlic and onions until soft over medium heat. Add carrots and chile pepper and fry for 5 minutes while stirring. Season with salt and pepper.
Add apricots and broth, bring to a boil and cook for 12-15 minutes over low heat.
Meanwhile, rinse basil, shake dry, pluck off the leaves and chop coarsely. Squeeze lemon.
Puree soup with an immersion blender and season with lemon juice, honey, salt and pepper. Sprinkle with basil.
