Carrot Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 218 cal. | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 19.4 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 633 mg | (16 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 30 grams fresh ginger
- 1 garlic clove
- 1 onion
- 2 chili peppers
- 500 grams carrots
- 20 grams butter
- 1 Tbsp sugar
- 500 milliliters Vegetable broth
- 200 milliliters Coconut milk
- salt
- peppers
- Nutmeg
- Chili powder
- 2 Tbsps oregano (for garnish)
Preparation steps
Peel ginger, garlic and onion and finely chop. Rinse and trim the chile peppers, cut in half lengthwise and scrape out the seeds, including ribs. Cut 1 chile pepper lengthwise into strips and put aside. Chop the rest finely. Rinse the carrots, trim, peel and cut into thin slices.
Melt the butter in a saucepan and fry the ginger, onion, garlic and chopped chile peppers until soft. Add the carrots and sprinkle with the sugar. Fry until the sugar is slightly caramelized, 1-2 minutes. Deglaze vegetables with the broth and coconut milk. Simmer covered for about 20 minutes over medium heat. Puree with an immersion blender. Season the soup with salt, pepper, nutmeg and chili powder.
Distribute into bowls and garnish with chile pepper strips and oregano.
