Carrot and Ginger Soup

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Carrot and Ginger Soup

Carrot and Ginger Soup - A classic that is spiced up by pleasant sharpness.

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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
167
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie167 cal.(8 %)
Protein3 g(3 %)
Fat8 g(7 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage5.1 g(17 %)
Vitamin A1.7 mg(213 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.1 mg(18 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.7 mg(14 %)
Vitamin B₆0.3 mg(21 %)
Folate30 μg(10 %)
Pantothenic acid0.5 mg(8 %)
Biotin5.9 μg(13 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C38 mg(40 %)
Potassium593 mg(15 %)
Calcium71 mg(7 %)
Magnesium37 mg(12 %)
Iron1.1 mg(7 %)
Iodine7 μg(4 %)
Zinc0.7 mg(9 %)
Saturated fatty acids3.6 g
Uric acid40 mg
Cholesterol13 mg

Ingredients

for
4
Ingredients
1 shallot
1 pc ginger (30 grams)
1 red chili pepper
4 carrots
1 floury potato
1 Tbsp butter (15 grams)
salt
2 Oganic oranges
600 milliliters Vegetable broth
4 stalks cilantro
2 Tbsps Sour cream (40 grams)
peppers
How healthy are the main ingredients?
Sour creamgingershallotcarrotpotatosalt

Preparation steps

1.

Peel and finely chop the shallot. Peel and finely grate the ginger. Rinse and chop the chile. Peel the carrots and potato. Cut into small pieces.

2.

Heat the butter. Saute the shallot over medium heat. Add the ginger and half the chile and saute. Add the carrots and potato. Season with salt, cover and simmer over low heat for 10 minutes.

3.

Rinse the oranges with hot water, pat dry, peel, zest and squeeze the juice.

4.

Add the vegetable broth and orange zest to the vegetables. Simmer for another 10 minutes.

5.

Rinse the cilantro, shake dry and pluck the leaves.

6.

Finely puree the soup. Add the orange juice and sour cream. Season with salt and pepper. Serve garnished with the cilantro and remaining chile.