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Carrot and coconut soup

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Health Score:
96 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 45 mins
Calories:
271
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
Calorie271 cal.(13 %)
Protein3 g(3 %)
Fat18 g(16 %)
Carbohydrates22 g(15 %)
Sugar added0 g(0 %)
Roughage7 g(23 %)
Vitamin A2.1 mg(263 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.5 mg(13 %)
Vitamin K40 μg(67 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.4 mg(29 %)
Folate57 μg(19 %)
Pantothenic acid0.7 mg(12 %)
Biotin12.7 μg(28 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C22 mg(23 %)
Potassium845 mg(21 %)
Calcium69 mg(7 %)
Magnesium51 mg(17 %)
Iron2.7 mg(18 %)
Iodine6 μg(3 %)
Zinc0.9 mg(11 %)
Saturated fatty acids14.2 g
Uric acid42 mg
Cholesterol20 mg
Complete sugar18 g
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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)
How healthy are the main ingredients?
carrotCoconut milkpotatoGheeApplesalt
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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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