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Creamy Carrot and Herb Soup

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Creamy Carrot and Herb Soup
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
439
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie439 kcal(21 %)
Protein5.52 g(6 %)
Fat36.06 g(31 %)
Carbohydrates26.97 g(18 %)
Sugar added0 g(0 %)
Roughage4.99 g(17 %)
Vitamin A2,426.69 mg(303,336 %)
Vitamin D0.96 μg(5 %)
Vitamin E0.9 mg(8 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.15 mg(14 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.15 mg(13 %)
Folate18.61 μg(6 %)
Pantothenic acid0.42 mg(7 %)
Biotin3.46 μg(8 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C16.64 mg(18 %)
Potassium234.67 mg(6 %)
Calcium100.55 mg(10 %)
Magnesium13.8 mg(5 %)
Iron0.71 mg(5 %)
Iodine10.5 μg(5 %)
Zinc0.33 mg(5 %)
Saturated fatty acids15.73 g
Cholesterol67.8 mg
Recipe author: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 4 servings
4 tablespoons
2
onions (chopped)
2 cloves
garlic (chopped)
1 teaspoon
ground Cumin
1 teaspoon
ground cilantro
1 teaspoon
1 teaspoon
5.333 cups
carrots (peeled and chopped)
4 cups
vegetable stock (or water)
1 cup
For the garnish
1
carrot (grated)
4 sprigs
fresh Cilantro (chopped)
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Preparation

Kitchen utensils

1 Peeler, 1 Small knife, 1 Cutting board, 1 Bowl

Preparation steps

Step 1/4
Heat the oil in a large pan and gently cook the onions until translucent. Add the garlic, cook for 2 minutes then stir in the cumin, coriander, turmeric and chilli powder.
Step 2/4
Cook for 2 minutes then add the carrots and stir until they are coated with the onion and spice mixture. Pour in the stock, bring to a boil and simmer gently until the carrots are tender.
Step 3/4
Whizz with a blender until smooth and pass through a fine sieve. Return to the pan, add the cream and gently reheat.
Step 4/4
Season with salt and pepper and serve garnished with grated carrot and chopped coriander.

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