Carrot Soup
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
282
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 21.5 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 558 mg | (14 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 500 grams carrots
- 1 Tbsp freshly grated ginger
- 800 milliliters Vegetable broth (or chicken stock)
- salt
- freshly ground pepper
- 1 Tbsp mild Curry powder
- 200 milliliters Whipped cream
- 4 Tbsps Sour cream
- 1 scallion (only the green section)
Preparation steps
1.
Sauté the carrot cubes in some olive oil, along with the ginger. Pour in the broth, cover and simmer for about 30 minutes. Purée together and season to taste with salt, pepper and curry powder. Stir in the cream.
2.
Rinse and trim the scallion and cut into thin rings.
3.
Pour the soup into soup bowls, place a spoon of sour cream on top and serve showered with scallion rings.
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