Carrot Soup with Ginger
Nutritional values
(Percentage of daily recommendation)
| Calorie | 165 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 25.5 μg | (43 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 649 mg | (16 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 600 grams carrots
- 1 onion
- 2 garlic cloves
- 30 grams ginger
- ½ red chili pepper
- 1 Tbsp Canola oil
- 800 milliliters Vegetable broth
- 100 milliliters Whipped cream
- salt
- cayenne pepper
- 1 Tbsp Curry powder
- 2 Tbsps Orange juice
- Cress (for garnish)
Preparation steps
Peel and thinly slice the carrots. Peel and finely dice the onion and garlic. Peel and finely grate the ginger. Rinse the chili (using gloves if necessary), and finely dice. Heat the oil in a saucepan, and sauté the onion, garlic, ginger, and chili for 1-2 minutes until translucent. Sprinkle with 1/2 tablespoon of curry powder, then add the carrots and the broth. Cook over medium heat for 20-25 minutes.
Puree the soup with an immersion blender, then pass through a fine strainer. Add the cream, and season to taste with salt, pepper, the remaining curry powder, and the orange juice. If the soup is too thick, thin with a little broth. Likewise, if the soup is too thin, simmer until the soup is the desired consistency. Place the soup into a bowl, garnish with the cress and carrots, and serve.
