Carrot and Apricot Soup
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
advanced
Difficulty
Preparation:
55 min.
Preparation
Calories:
200
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 200 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 3.6 mg | (450 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 61 μg | (102 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,120 mg | (28 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Tbsp slivered almonds
- 1 onion
- 400 grams baby carrots
- 1 Tbsp olive oil
- 300 milliliters Instant vegetable broth
- Iodized salt
- white peppers (freshly ground)
- 4 fresh Apricot
- 3 Tbsps lemon juice
- Watercress
Preparation steps
1.
Toast almonds in a nonstick frying pan until fragrant. Remove from pan. Peel and finely chop onion. Scrub carrots thoroughly, then chop. Heat oil in a saucepan. Add onion and carrots and sauté until onion is golden.
2.
Deglaze with vegetable broth. Season with salt and pepper and simmer about 10 minutes. Blanch apricots in boiling water, then remove skin, cut in half, remove pits and chop. Add apricots to the carrots and puree with an immersion blender. Season to taste with lemon juice, salt and pepper. Finely slice watercress. Serve soup sprinkled with almonds and watercress.
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