Cream of Carrot Soup with Onions
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
180
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 180 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 590 mg | (15 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams carrots
- 80 grams starchy potatoes
- 100 grams Tomatoes
- 150 grams red onions
- 2 Tbsps Canola oil
- 800 milliliters Vegetable broth
- salt
- peppers (freshly ground)
- 1 tsp sweet ground paprika
- 1 splash lemon juice
- 100 grams Crème fraiche (min. 30% fat content)
Preparation steps
1.
Peel and finely chop the potatoes and carrots. Score the tomato crosswise, and blanch in boiling water. Peel the tomato and finely dice. Peel the onions, and set aside 50 g (approximately 2 ounces) for garnish. Finely dice the remaining onion. Heat the oil in a pan, and sauté the onion until soft. Add the carrots and potatoes, sauté briefly, then add the tomatoes and vegetable broth. Season to taste with salt and pepper. Cover, and cook for 20-30 minutes until the carrots are soft. Puree the soup, adding more broth if the soup is too thick.
2.
Julienne or dice the reserved onion. Season the soup with salt, pepper, paprika, and lemon juice. Mix in the creme fraiche, then transfer into four bowls. Garnish with the onions and serve while hot.
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