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EatSmarter exclusive recipe

Cream of Carrot Soup

with Sliced Almonds

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Cream of Carrot Soup
99
calories
Calories

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

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easy
Difficulty
10 min.
Preparation
 • Ready in 25 min.
Ready in
Nutritions
Fat2 g
Saturated Fat Acids0.2 g
Protein4 g
Roughage6 g
Sugar added0 g
Calorie99
1 serving contains
Calories99
Protein/g4
Fat/g2
Saturated fatty acids/g0.2
Carbohydrates/g15
Added sugar/g0
Roughage/g6
Bread exchange unit1.5
Cholesterol/mg0
Uric acid/mg35
Vitamin A/mg1.3
Vitamin D/μg0
Vitamin E/mg1.7
Vitamin B₁/mg0.1
Vitamin B₂/mg0.1
Niacin/mg2.3
Vitamin B₆/mg0.3
Folate/μg31
Pantothenic acid/mg0.5
Biotin/μg3.9
Vitamin B₁₂/μg0
Vitamin C/mg20
Potassium/mg466
Calcium/mg62
Magnesium/mg35
Iron/mg2.3
Iodine/μg17
Zinc/mg0.8

Recipe development: EAT SMARTER
Ingredients
Preparation

Kitchen utensils

1 Cutting board, 1 Peeler, 1 Small knife, 1 Pot (with lid), 1 Measuring cups, 1 Blender (or immersion blender), 1 Fine grater, 1 Ladle, 1 Teaspoon

Ingredients

for 1 serving
1
Carrot (about 100 grams)
1 piece
Parnsip (about 20 grams)
1
Potato (about 100 grams)
220 milliliters
6 sprigs
1 teaspoon
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Preparation steps

Step 1/5
Cream of Carrot Soup preparation step 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.

Step 2/5
Cream of Carrot Soup preparation step 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.

Step 3/5
Cream of Carrot Soup preparation step 3

Meanwhile, rinse arugula, spin dry, remove tough stems and finely chop leaves. 

Step 4/5
Cream of Carrot Soup preparation step 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.

Step 5/5
Cream of Carrot Soup preparation step 5

Divide soup among bowls, sprinkle with arugula and sliced ​​almonds and serve immediately.

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