Carrot-Coconut Soup

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Carrot-Coconut Soup
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
181
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie181 cal.(9 %)
Protein4 g(4 %)
Fat11 g(9 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A2.5 mg(313 %)
Vitamin D0 μg(0 %)
Vitamin E4 mg(33 %)
Vitamin K27.7 μg(46 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0 mg(0 %)
Niacin2.1 mg(18 %)
Vitamin B₆0.3 mg(21 %)
Folate38 μg(13 %)
Pantothenic acid0.6 mg(10 %)
Biotin10.6 μg(24 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C13 mg(14 %)
Potassium752 mg(19 %)
Calcium57 mg(6 %)
Magnesium44 mg(15 %)
Iron2 mg(13 %)
Iodine6 μg(3 %)
Zinc0.8 mg(10 %)
Saturated fatty acids5.4 g
Uric acid42 mg
Cholesterol0 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
6 carrots
1 starchy potato
1 chili pepper
2 Tbsps vegetable oil
1 Tbsp spicy ground paprika
1 tsp Sambal oelek
1 tsp ginger (freshly grated)
800 milliliters Vegetable broth
100 milliliters Coconut milk
soy sauce
How healthy are the main ingredients?
Coconut milkgingercarrotpotatosoy sauce

Preparation steps

1.

Peel and slice the carrots. 

2.

Finely dice the chile. 

3.

Peel and grate the potato. 

4.

Heat some oil in a pot, then sauté the carrots, chile, and the ginger. Mix in the paprika, then deglaze with the vegetable broth. Add the potatoes, then simmer the mixture for 15-20 minutes. Puree the soup completely with an immersion blender. Add half of the coconut milk and the sambal oelek to the pot, then season to taste with soy sauce. Pour the soup into bowls, garnish with the remaining coconut milk if you'd like, and serve.