Carrot Soup
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
290
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 21.9 μg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 663 mg | (17 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams carrots
- 200 grams starchy potatoes
- 2 Tbsps sunflower oil
- 1 tsp freshly grated ginger
- 1 tsp Turmeric
- 600 milliliters Vegetable broth
- 100 milliliters Orange juice
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- 30 grams Pumpkin seed
- 2 Tbsps Pumpkin seed oil
How healthy are the main ingredients?
carrotpotatoOrange juiceWhipped creamPumpkin seedPumpkin seed oilPreparation steps
1.
Peel the carrots and the potatoes and dice. Sauté together for 1-2 minutes in hot oil in a pot. Add the ginger and turmeric, sauté briefly, then pour in the broth and the juice. Quietly let simmer for about 20 minutes, stirring occasionally.
2.
Puree the soup finely, stir in the cream and to reach the desired consistency let simmer a little or add broth (as desired). Season with salt and pepper.
3.
Toast the pumpkin seeds in a hot dry pan.
4.
Pour the soup in bowls, drizzle each with a little oil and serve sprinkled with pumpkin seeds.
