Carrot and Lentil Soup
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Carrot and Lentil Soup - Soup with Pureed Lentils Looks Very Beautiful
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
250
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.6 g | (35 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 67.8 μg | (113 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 821 mg | (21 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 3 carrots (300 grams)
- 150 grams floury potatoes
- 180 grams yellow Lentils
- 2 Tbsps vegetable oil
- 900 milliliters Vegetable broth
- salt
- peppers
- 1 tsp Turmeric
- 1 pinch ground Cumin
- 1 pinch Chili powder
- 2 Tbsps Sour cream (40 grams)
- 1 tsp Caraway
Preparation steps
1.
Peel onion and garlic and chop finely. Peel, rinse and dice carrots and potatoes. Rinse lentils in colander and drain well.
2.
Heat oil in a pot. Saute onion and garlic until soft on medium heat. Add diced vegetables and saute for 2-3 minutes. Add lentils and broth, season with salt and pepper, add spices and simmer for 20-25 minutes on medium heat.
3.
Puree soup, season with salt and pepper, pour into 4 bowls. Top with sour cream and sprinkle with caraway seeds. Serve.
