Carrot Soup
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
110
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 110 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 23.1 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 556 mg | (14 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams carrots
- 1 Tbsp vegetable oil
- 1 Lime (juice)
- 2 tsps grated Lime zest
- 750 milliliters Vegetable broth
- 1 bay leaf
- 2 tsps cornstarch
- salt
- cayenne pepper
- 1 carrot (in julienne strips, to garnish)
- 1 tsp vegetable oil
- Lemon balm (for garnish)
- Lime zest (for garnish)
Preparation steps
1.
Peel and slice the carrots. Heat the oil. Saute the carrot slices. Pour in the broth and bring to a boil. Add the bay leaf and lime zest. Simmer, covered, over low heat for 15-20 minutes.
2.
Remove the bay leaf from the soup. Puree the soup and pour through a fine sieve. Thicken with a little cornstarch and bring back up to a boil. Season with salt, cayenne pepper and lime juice.
3.
Blanch the carrot slices in boiling salt water for about 1 minute. Pour through a sieve and mix with the oil.
4.
Serve the soup garnsished with carrot slices, lime zest and lemon balm.
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