Carrot Ginger Soup
(1 vote)
(1 vote)
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
94
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 94 kcal | (4 %) | ||
| Protein | 2.2 g | (2 %) | ||
| Fat | 7.2 g | (6 %) | ||
| Carbohydrates | 5 g | (3 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 thumb-sized pieces ginger
- 1 Lime
- 1 red Pepperoncini
- 2 garlic cloves
- 1 bunch cilantro
- 1 l Instant vegetable broth
- 4 carrots
- 1-2 tsp Curry
- 4 Tbsps Whipped cream
- freshly ground pepper (and salt)
- 1 pinch sugar
- 2 Tbsps Almond slivers
- 1 tsp vegetable oil
Preparation steps
1.
Rinse and slice the ginger. Rinse and slice the lime. Halve the pepperoncini and cut into small pieces. Rinse the cilantro and pluck the leaves, setting a few leaves aside for the garnish.
2.
Pour the broth and the prepared ingredients into a large pot. Simmer for about 20 minutes. Peel and slice the carrots. Add the carrots and simmer for about 20 minutes, until soft. Stir in the curry powder.
3.
Puree the soup and pour through a sieve.
4.
Stir in the cream and season with salt, pepper and sugar. Roast the almonds in hot oil. Serve the soup sprinkled with almonds and cilantro.
