Carrot Coconut Soup with Lime and Ginger
(4 votes)
(4 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
397
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 397 cal. | (19 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 25.6 μg | (43 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 752 mg | (19 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 20.9 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 onion
- 2 tsps freshly grated ginger
- 5 Tbsps sesame oil
- 400 milliliters unsweetened Coconut milk
- 500 grams carrots
- 4 Limes
- salt
- ½ tsp Curry powder
- 800 milliliters Beef broth
Preparation steps
1.
Peel onion peel and chop finely. In a pot, heat sesame oil and fry onions. Add ginger to onions and allow to sauté briefly and stir in coconut milk and broth and simmer.
2.
Peel carrots and grate. Add to broth and cook for about 10 minutes until tender. Puree soup with an immersion blender. Squeeze juice from 2 limes. Season soup with salt, curry powder and lime juice. Rinse remaining limes in hot water and pat dry. With a sharp knife, peel limes and remove segments, taking care to remove skin, pith and membrane. Cut some lime peel into thin strips. Serve soup in warmed bowls and garnish with lime segments and lime peel.
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