Carrot Soup
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
177
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 177 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 29.6 μg | (49 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 660 mg | (17 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams carrots
- 1 onion (100 grams)
- 2 garlic cloves
- 1 pc fresh ginger (About 3 cm)
- 125 grams Celery
- 1 l Vegetable broth
- 30 grams butter
- 1 Tbsp honey
- 5 Tbsps Whipped cream
- 3 Tbsps Lime juice
- salt
- freshly ground peppers
- 2 Tbsps scallions
Preparation steps
1.
Peel carrots, trim and chop.
2.
Peel the onion, garlic and ginger and chop finely.
3.
Rinse celery, trim and chop.
4.
Heat butter in a saucepan, add vegetables and cook for about 10 minutes over low heat.
5.
Pour in the broth and simmer for 20 minutes. Remove from heat and puree, if necessary. Press through a sieve and reheat.
6.
Stir in honey, cream and lime juice. Season with salt and pepper.
7.
Sprinkle carrot soup with chives and serve.
8.
(If desired, garnish with thin, fried carrot slices.)
