Creamy Asian-Style Carrot Soup with Ginger
(4 votes)
(4 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
116
calories
Calories
Healthy, because
Even smarter
Nutritional values
This delicious soup contains the powerful antioxidant lycopene thanks to the carrots and gingerol, a powerful substance contained in ginger that has medicinal-like qualities.
This soup pairs beautifully with a few spoonfulls of brown rice.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 116 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 400 mg | (10 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 14 ozs carrots
- 2 garlic cloves
- 2 Tbsps sunflower oil
- 2 Tbsps freshly grated ginger
- 2 tsps Curry powder
- ½ tsp cayenne pepper
- 20 ozs Vegetable broth
- 10 ozs Whipped cream
- salt
- thyme (for garnish)
Preparation steps
1.
Peel and dice the carrots. Peel and slice the garlic. Heat the oil in a saucepan, and sauté the carrots and garlic. Mix in the ginger and curry, sauté briefly, then deglaze with the broth. Add the whipping cream, minus 3 ounces. Simmer gently for 20-25 minutes, stirring occasionally.
2.
Puree the soup, then season to taste with salt and cayenne pepper. Transfer to bowls, and drizzle decoratively with the sour cream. Sprinkle with the thyme, and serve.
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