Carrot and Coconut Soup
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
271
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 271 cal. | (13 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 40 μg | (67 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 845 mg | (21 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams carrots
- 100 grams starchy potatoes
- 100 grams Celery root
- 2 scallions
- 1 Apple
- 1 sprig Lemongrass
- 2 Tbsps Ghee
- 1 Tbsp Curry powder
- 200 milliliters Coconut milk
- salt
- cayenne pepper
- cilantro (for garnish)
Preparation steps
1.
Peel carrots, potatoes and celery and cut into pieces. Rinse, trim and cut scallions into rings. Rinse apples, quarter, core and cut into pieces. Saute everything together with lemongrass in hot ghee for 2-3 minutes. Add curry powder and pour in about 500 ml (approximately 2 cups) of water. Add coconut milk, bring to a boil and simmer for 20 minutes.
2.
Remove lemongrass and puree soup with an immersion blender to taste. Season with salt and cayenne pepper and serve garnished with cilantro leaves.
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