Carrot Soup
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
65
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 65 cal. | (3 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 19.4 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 491 mg | (12 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams carrots
- 1 tsp olive oil
- 500 milliliters Vegetable broth
- 2 bay leaves
- 1 tsp ginger
- 100 milliliters Buttermilk
- salt
- freshly ground peppers
Preparation steps
1.
Peel and chop the carrots. Heat oil in a pot and cook the prepared vegetables and for about 3 minutes while stirring. Add the broth and bring to a boil.
2.
Add bay leaf and ginger, cover and simmer the soup over low heat for about 15 minutes. Remove the bay leaves from the soup. Stir in the buttermilk, puree the soup and season to taste with salt and pepper. Serve carrot soup hot.
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