EatSmarter exclusive recipe

Cream of Carrot Soupwith Sliced Almonds

Cream of Carrot Soup - Cream of Carrot Soup - Root vegetables are mild and sweet and arugula adds peppery spice
Cream of Carrot Soup - Root vegetables are mild and sweet and arugula adds peppery spice

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Calories:99 kcal
Difficulty:easy
Preparation:10 min
Ready in:25 min
Low-sugar
Low-fat
Vegetarian
High-protien
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1 serving contains (Percentage of daily recommendation)
Calories99 kcal(5%)
Protein4 g(8%)
Fat2 g(3%)
Carbohydrates15 g(6%)
Added Sugar0 g(0%)
Roughage6 g(20%)

Recipe Development: EAT SMARTER

Ingredients

For serving

1Carrots (about 100 grams)
1 pieceParnsip (about 20 grams)
1Potatoes (about 100 grams)
220 millilitersVegetable broth
6 sprigsArugula
Salt
Pepper
Nutmeg
1 teaspoonSliced almonds

Kitchen Utensils

1 Cutting board, 1 Peeler, 1 Small knife, 1 Pot, 1 Measuring cups, 1 Blender, 1 Fine grater, 1 Ladle, 1 Teaspoon

Directions

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1 Peel the carrot, parsley root and potato. Cut carrot and parsley root into 1 cm (approximately 1/2-inch) thick slices. Cut potato into small dice.
2 Bring broth to a boil in a pot. Add prepared vegetables and return to a boil, then cover and cook over low heat for 15 minutes.
3 Meanwhile, rinse arugula, spin dry, remove tough stems and finely chop leaves. 
4 Puree the soup in a blender (working in batches as needed) or with an immersion blender. Season with salt, pepper and grated nutmeg to taste.
5 Divide soup among bowls, sprinkle with arugula and sliced ​​almonds and serve immediately.
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