Chilled Carrot Soup with Orange and Curry
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 45 min.
Ready in
Calories:
140
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 140 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 26.9 μg | (45 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 876 mg | (22 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams carrots
- 1 starchy potato
- 1 pc fresh ginger (about 2 cm)
- 2 shallots
- 1 tsp butter
- 1 tsp vegetable oil
- 1 tsp sugar
- 1 tsp Curry powder
- 600 milliliters Vegetable broth
- 200 milliliters Orange juice
- salt
- cayenne pepper
- 2 Tbsps scallions (for garnish)
Preparation steps
1.
Peel, clean and cut the carrots into small cubes or slices. Peel and dice potato, ginger and shallots. In a pot, heat butter and oil. Sauté shallots and ginger. Add carrots, potatoes and sugar and sauté briefly. Sprinkle with curry powder and add broth. Cook until vegetables are softened, about 15 minutes.
2.
Puree soup and stir in orange juice. Season with salt and pepper. Depending on the desired consistency, add additional broth. For best results, cool soup overnight and chill at least 3 hours in the refrigerator the next day. To serve, ladle soup into chilled bowls and serve garnished with chopped chives.
