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
4
- 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.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
