Carrot and Orange Soup with Horseradish Cream
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
259
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 259 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 19.9 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 785 mg | (20 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams carrots
- 150 grams starchy potatoes
- 1 shallot
- 2 centimeters fresh ginger
- 20 grams butter
- 500 milliliters Vegetable broth
- 300 milliliters Orange juice
- salt
- freshly ground peppers
- Curry powder
- 150 milliliters Whipped cream
- 2 centimeters fresh Horseradish
- thyme (for garnish)
Preparation steps
1.
Peel and dice the carrots and potatoes. Peel and finely dice the shallots. Peel and finely grate the ginger. Melt the butter in a saucepan, and sweat the shallots. Add the carrots, potatoes, and ginger. Sauté briefly, and deglaze with the broth and orange juice. Simmer for 15-20 minutes over medium heat.
2.
Puree the soup with an immersion blender and mix in 50 ml (approximately 2 ounces) of the cream. Season to taste with salt, pepper, and curry powder. Beat the remaining cream until stiff. Peel and finely grate the horseradish, then mix into the whipped cream. Divide the soup into bowls, and garnish with a dollop of horseradish cream and the thyme.
