Cold Carrot-Ginger Soup

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(1 vote)
Cold Carrot-Ginger Soup
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
224
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie224 cal.(11 %)
Protein6 g(6 %)
Fat16 g(14 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage3.3 g(11 %)
Vitamin A1.8 mg(225 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.4 mg(12 %)
Vitamin K15.6 μg(26 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.2 mg(14 %)
Folate28 μg(9 %)
Pantothenic acid0.5 mg(8 %)
Biotin6.4 μg(14 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C9 mg(9 %)
Potassium448 mg(11 %)
Calcium68 mg(7 %)
Magnesium21 mg(7 %)
Iron0.6 mg(4 %)
Iodine9 μg(5 %)
Zinc0.5 mg(6 %)
Saturated fatty acids9.5 g
Uric acid23 mg
Cholesterol43 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
400 grams carrots
1 pc fresh ginger (about 2 cm)
1 Tbsp butter
500 milliliters Vegetable broth
salt
freshly ground peppers
½ tsp Curry
100 grams cooked Surimi (Asian seafood paste)
100 grams cream cheese
50 milliliters Whipped cream
1 Lime (zested and juiced)
How healthy are the main ingredients?
carrotcream cheeseWhipped creamgingersaltCurry

Preparation steps

1.

Peel the carrot and ginger, cut into small cubes and sauté for 2 minutes in a pan with melted butter. Pour in the broth and cook 20-25 minutes until soft over medium heat. Puree the soup using an immersion blender, season with salt, pepper and curry powder and let cool completely.

2.

Meanwhile, finely chop the surimi with a knife and combine with the cream cheese. Beat the cream until stiff and fold into the cream cheese mixture. Season with salt, pepper and lime juice. Pour soup into 4 glasses. Dollop with cream mixture and serve garnished with lime zest.