Carrot and Orange Soup
(1 vote)
(1 vote)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
162
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 162 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 25.6 μg | (43 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 696 mg | (17 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams carrots
- 2 shallots
- 2 Tbsps Corn oil
- 800 milliliters Vegetable broth
- 150 milliliters fresh pressed Orange juice
- 2 Tbsps light soy sauce
- ¼ tsp Chili powder
- 50 grams Whipped cream
- 2 tsps freshly grated ginger
- 3 Tbsps chopped Cress
- salt
- freshly ground peppers
Preparation steps
1.
Peel carrots and cut into slices. Peel shallots and finely dice. Cook in a pan in hot oil until translucent. Add carrots and sauté briefly, then pour in broth and orange juice and bring to a boil. Stir in soy sauce and the chili powder and simmer about 10 minutes.
2.
Puree soup and season with salt and pepper.
3.
Mix creme fraiche with ginger and garden cress.
4.
Distribute soup among bowls and top with ginger cream and freshly ground pepper.
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