Cold Carrot-Ginger Soup
(1 vote)
(1 vote)
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)
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 15.6 μg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 448 mg | (11 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
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