Creamy Carrot and Herb Soup
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
286
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 35.3 μg | (59 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 923 mg | (23 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 Tbsps vegetable oil
- 2 cloves garlic cloves (chopped)
- fresh ginger (peeled and chopped)
- 1 tsp Curry powder
- 3 cups carrots (chopped)
- 2 medium potatoes (chopped)
- 3 cups vegetable stock
- 1 cup cream (30% fat)
- 1 Tbsp chopped parsley
Preparation steps
1.
Heat the oil in a large pan and gently cook the garlic, ginger and curry powder for 2 minutes.
2.
Add the carrot and potatoes, stir for 2 minutes then add the stock. Bring to a boil then simmer gently until the vegetables are very tender.
3.
Blend to a smooth puree then pass through a fine sieve into a clean pan. Add most of the cream, reserving a little to garnish, season with salt and pepper and reheat gently.
4.
Pour into warmed bowls and garnish with a swirl of the remaining cream and the chopped parsley.
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