Satisfying Vegan Food
Carrot Sweet Potato Soup
(4 votes)
(4 votes)
Carrot sweet potato soup - Bright yellow and simply delicious.
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
181
calories
Calories
Healthy, because
Even smarter
Nutritional values
The aromatic chives contain blood pressure lowering potassium, nerve calming magnesium and blood forming iron.
You have not made it all? No problem: Leftovers of the soup you can freeze well.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 181 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 37.1 μg | (62 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 618 mg | (15 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 carrots
- 10 ozs Sweet potato (1 sweet potato)
- ¾ oz ginger (1 piece)
- 1 Tbsp olive oil
- 1 tsp Curry powder
- 24 ozs Vegetable broth
- 1 oz Chives (1 bunch)
- 2 ½ ozs Edible flowers (1 handful)
- 3 ozs Soy creamer
- salt
- cayenne pepper
- 1 Tbsp lemon juice
Preparation steps
1.
Peel carrots and sweet potato and cut into cubes. Peel and finely chop the ginger.
2.
Heat oil in a pot. Sauté carrots, sweet potato and ginger over medium heat for 2-3 minutes. Sprinkle curry on top, sauté for 2 minutes and then add broth. Cook soup over low heat for about 25 minutes.
3.
Meanwhile, wash and shake dry chives and flowers; cut chives into fine rolls.
4.
Finely puree soup with soy cream, season with salt, cayenne pepper and lemon juice. Garnish soup with chive rolls and flowers.
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