Carrot and Ginger Gazpacho
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
294
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 565 mg | (14 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 1 onion
- 500 grams carrots
- 1 Tbsp freshly grated ginger
- 1 Tbsp butter
- 2 tsps sugar
- 1 l Vegetable broth
- 250 grams acid Whipped cream
- salt
- freshly ground peppers
- 1 Lime (juiced, to taste)
Preparation steps
1.
For the soup, peel onion and dice. Peel carrots and cut into slices.
2.
Cook onion in butter in a pot until translucent. Add carrots ginger and sugar and sauté. Pour in vegetable broth and simmer for about 15 minutes. Allow to cool.
3.
Puree soup finely and strain through a sieve. Stir in creme fraiche and season with salt, pepper and lime juice. Place in the refrigerator and chill.
4.
To serve, sprinkle with cilantro leaves and lime zest.
