Carrot-orange Soup with Pineapple and Banana
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(0 votes)
Health Score:
93 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
139
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 139 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 10 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 487 mg | (12 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams carrots
- 1 each onion and Limes
- 2 Tbsps vegetable oil
- 3 tsps Curry powder
- 700 milliliters Vegetable broth
- 1 Banana
- 2 Oranges (juiced)
- Salt and peppers
- 1 pinch each of sugar and Cumin
- 150 grams fresh Pineapple
- mint (for garnish)
Preparation steps
1.
Peel carrots and dice into small cubes. Peel onion and dice into cubes. Heat oil in a pot. Sauté onion in oil until translucent, then add carrots and sauté briefly. Sprinkle with curry powder and sauté briefly. Pour in broth and cook, covered, for 15-20 minutes.
2.
Peel banana, cut into chunks and add to the carrots. Puree the soup. Add orange juice and season with salt, pepper, cumin and sugar. Heat until warmed through.
3.
Cut pineapple into small pieces. Finely grate the lime peel and squeeze the juice of half of the lime. Mix grated lime peel and juice with the pineapple chunks and distribute among soup bowls. Carefully ladle the soup into the bowls. Serve garnished with mint.
