Cream of Carrot Soup with Ginger and Orange Zest

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Cream of Carrot Soup with Ginger and Orange Zest
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
123
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie123 cal.(6 %)
Protein2 g(2 %)
Fat5 g(4 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage5 g(17 %)
Vitamin A2.5 mg(313 %)
Vitamin D0 μg(0 %)
Vitamin E3.9 mg(33 %)
Vitamin K22.9 μg(38 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0 mg(0 %)
Niacin1.5 mg(13 %)
Vitamin B₆0.3 mg(21 %)
Folate36 μg(12 %)
Pantothenic acid0.5 mg(8 %)
Biotin8.5 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C27 mg(28 %)
Potassium644 mg(16 %)
Calcium54 mg(5 %)
Magnesium28 mg(9 %)
Iron0.8 mg(5 %)
Iodine6 μg(3 %)
Zinc0.5 mg(6 %)
Saturated fatty acids0.7 g
Uric acid41 mg
Cholesterol0 mg
Complete sugar15 g

Ingredients

for
4
Ingredients
600 grams carrots
1 onion
2 centimeters fresh ginger
2 Tbsps vegetable oil
200 milliliters Orange juice
600 milliliters Vegetable broth
salt
freshly gorund peppers
1 Tbsp Orange peel
Basil (for garnishing)
How healthy are the main ingredients?
carrotOrange juicegingeronionsaltBasil

Preparation steps

1.

Peel carrots, onion and ginger and cut into small pieces, keeping separate. Heat oil in a saucepan and sauté onion and ginger. Add carrots, sauté briefly and add orange juice.

2.

Add broth, season with salt and pepper and simmer for 20-25 minutes on medium heat. Puree soup in a blender and season with salt and pepper to taste. Garnish with orange zest and basil leaves. Pour into bowls and serve.