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Carrot Soup

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Health Score:
85 / 100
Difficulty:
easy
Preparation:
35 min.
Preparation
Calories:
110
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
Calorie110 cal.(5 %)
Protein2 g(2 %)
Fat4 g(3 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage4.8 g(16 %)
Vitamin A2.5 mg(313 %)
Vitamin D0 μg(0 %)
Vitamin E3.1 mg(26 %)
Vitamin K23.1 μg(39 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0 mg(0 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.3 mg(21 %)
Folate27 μg(9 %)
Pantothenic acid0.4 mg(7 %)
Biotin7.6 μg(17 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C11 mg(12 %)
Potassium556 mg(14 %)
Calcium47 mg(5 %)
Magnesium22 mg(7 %)
Iron0.7 mg(5 %)
Iodine5 μg(3 %)
Zinc0.4 mg(5 %)
Saturated fatty acids0.6 g
Uric acid32 mg
Cholesterol0 mg
Complete sugar10 g
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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)
How healthy are the main ingredients?
carrotLimesaltcayenne peppercarrot
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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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