Carrot Soup with Parsley
Carrot soup with parsley - Creamy pleasure not only for vegans
Healthy, because
Even smarter
Nutritional values
All those with a sensitive stomach can carrots without hesitation. The roots are particularly gentle on the stomach and prevent constipation. Against nausea is ginger a true miracle weapon. In addition, its ingredients relieve discomfort such as flatulence, bloating, and abdominal cramps.
The vegan, gluten-free and lactose-free carrot soup with parsley can be frozen well - so you always have a healthy and flavorful meal ready.
(Percentage of daily recommendation)
| Calorie | 174 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 47.1 μg | (79 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 735 mg | (18 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- ½ oz ginger roots
- 2 ¼ ozs Celery root
- 22 ozs carrots
- 1 Tbsp olive oil
- 36 ozs Vegetable broth
- 7 ozs Soy creamer
- 2 Tbsps lemon juice
- sweet ground paprika
- salt
- peppers
- ½ bunch parsley
- ½ organic lemon
Kitchen utensils
Preparation steps
Peel and dice ginger and celery. Peel, clean and chop the carrots.
Heat oil in a saucepan. Sauté ginger, celery, and carrots for 5 minutes over medium heat. Remove about 3.5 ounces of carrots from the pot and set them aside.
Fill the contents of the pot with broth and simmer on low heat for about 20 minutes. Then finely blend with 5 ounces of soy cream, lemon juice, and 1 pinch of paprika powder.
Season the soup with salt and pepper and pour into bowls. Wash parsley, shake dry and chop. Spread remaining soy cream, carrot pieces and parsley on top. If desired, rinse lemon, cut into wedges and serve with the carrot soup with parsley.
