Carrot Soup with Feta
(2 votes)
(2 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
248
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 15.8 μg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 447 mg | (11 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel the onions and the carrots and dice. Melt the butter in a saucepan and cook the onions and the carrots. Sprinkle with sugar and deglaze with the vegetable broth. Bring to a boil and cook for about 10 minutes at medium temperature.
2.
Puree in a blender and then bring back to a boil. Stir in caraway seeds and crème fraîche, let simmer 5 more minutes at low temperature and season with salt and pepper. In the meantime, crumble the feta. Serve the soup in bowls and garnish with the cheese.
