Carrot Soup with Coconut

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Carrot Soup with Coconut
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
320
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie320 cal.(15 %)
Protein4 g(4 %)
Fat24 g(21 %)
Carbohydrates21 g(14 %)
Sugar added5 g(20 %)
Roughage6.6 g(22 %)
Vitamin A1.7 mg(213 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.1 mg(9 %)
Vitamin K15.9 μg(27 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.3 mg(21 %)
Folate50 μg(17 %)
Pantothenic acid0.6 mg(10 %)
Biotin9.4 μg(21 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C21 mg(22 %)
Potassium818 mg(20 %)
Calcium61 mg(6 %)
Magnesium62 mg(21 %)
Iron2.4 mg(16 %)
Iodine7 μg(4 %)
Zinc1 mg(13 %)
Saturated fatty acids20.5 g
Uric acid36 mg
Cholesterol17 mg
Complete sugar17 g

Ingredients

for
4
Ingredients
400 grams carrots
150 grams Parsnips
2 Tbsps butter
1 Tbsp sugar
1 tsp freshly grated ginger
1 tsp Turmeric
600 milliliters Vegetable broth
100 milliliters Orange juice
150 milliliters Coconut milk
salt
freshly ground peppers
60 grams Shredded coconut
How healthy are the main ingredients?
carrotParsnipCoconut milkOrange juicesugarginger

Preparation steps

1.

Peel the carrots and parsnip and dice. Sauté in a saucepan together 1-2 minutes in hot butter. Sprinkle with sugar and let caramelize. Add the ginger and turmeric, sauté briefly, then pour in the broth and the juice. Quietly let simmer for about 25 minutes, stirring occasionally.

2.

Remove the thickest portion from the coconut milk and set aside. Stir in the remaining coconut milk, puree the soup and let simmer still somewhat or add broth, depending on the desired consistency. Season with salt and pepper.

3.

Toast the shredded coconut in a dry pan until light brown.

4.

Pour the soup in bowls and dollop each with about 1 tablespoon thick coconut milk. Pull milk around with a stick to make an attractive design and serve garnished with the coconut shreds.