Carrot and Orange Soup
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
141
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 141 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 29.3 μg | (49 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 673 mg | (17 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams carrots
- 1 shallot
- 2 Tbsps butter
- 200 milliliters Orange juice
- 750 milliliters Vegetable broth
- 2 Zucchini
- salt
- peppers (freshly ground)
- 1 Tbsp Curry powder
- fried Chili thread (for garnish)
Preparation steps
1.
Peel and dice the shallot and carrots.
2.
Melt the butter in a saucepan, and sweat the shallots. Add the carrots and sauté briefly. Pour in the juice and the broth, and simmer for 20 minutes over medium heat.
3.
Rinse, trim, and thinly slice the zucchini. Puree the soup with an immersion blender. Add the zucchini and simmer for 5 more minutes. Season to taste with salt, pepper, and the curry powder. Add more broth if the soup is too thick, or reduce if the soup is too thin.
4.
Divide into bowls, and top with the chili strips for garnish.
