Carrot Soup
(2 votes)
(2 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
150
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 150 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 11.1 g | (37 %) |
more nutritional values
| Vitamin A | 4.2 mg | (525 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 86 μg | (143 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,364 mg | (34 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams carrots
- 1 Celery
- 1 shallot
- 2 Tbsps vegetable oil
- ¼ tsp Cumin
- ¼ tsp ground cilantro
- ½ tsp Turmeric
- 250 milliliters Vegetable broth (vegan)
- 1 handful Basil
- salt
- peppers (freshly ground)
- 1 pinch sugar
- 1 splash lemon juice
Preparation steps
1.
Peel carrots and cut into thin slices. Rinse celery, remove strings and cut into thin slices. Remove skin from shallot, chop fine and sauté in a pan with hot oil. Add cumin and turmeric. Sauté briefly, then add carrots and celery. Deglaze the pan with broth and cook an additional 5 to 7 minutes. Rinse basil, shake dry, pluck leaves and chop for garnish. Season soup with salt, pepper, sugar and lemon juice. Serve in bowls and garnish with basil.
2.
Serve soup with garlic flatbread.
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