Creamy Carrot and Orange Soup

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Creamy Carrot and Orange Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
215
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie215 kcal(10 %)
Protein4.52 g(5 %)
Fat8.64 g(7 %)
Carbohydrates32.57 g(22 %)
Sugar added0 g(0 %)
Roughage6.02 g(20 %)
Vitamin A2,104.23 mg(263,029 %)
Vitamin D0 μg(0 %)
Vitamin E0.3 mg(3 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.87 mg(7 %)
Vitamin B₆0.14 mg(10 %)
Folate35.68 μg(12 %)
Pantothenic acid0.22 mg(4 %)
Biotin1.97 μg(4 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C55.73 mg(59 %)
Potassium364.83 mg(9 %)
Calcium88.97 mg(9 %)
Magnesium17.33 mg(6 %)
Iron0.53 mg(4 %)
Iodine0.75 μg(0 %)
Zinc0.21 mg(3 %)
Saturated fatty acids5.36 g
Cholesterol21.51 mg

Ingredients

for
4
Ingredients
2 tablespoons
1
onion (chopped)
6
carrots (peeled and grated)
1
potato (baking, peeled and grated)
2 ½ cups
2
untreated Oranges (grated zest and juice)
2 tablespoons
2 tablespoons
fresh parsley (chopped)
freshly ground Black pepper
How healthy are the main ingredients?
onioncarrotpotatoOrangeparsleycayenne pepper
Preparation

Kitchen utensils

1 Measuring cups, 1 großer Pot, 1 Cutting board, 1 Small knife

Preparation steps

1.
Saute the chopped onion in hot butter, add the grated carrots and potato, season with salt, cover and cook for about 5 minutes. Now pour in enough vegetable broth so that the vegetables are covered. Add the orange zest, cover and simmer for a further 10 minutes. Puree the soup until smooth. Add the orange juice and the crème fraîche and stir. Pour in a little vegetable stock, depending on the thickness of the soup. Season to taste with port wine, salt and cayenne pepper. Garnish with chopped parsley and freshly milled pepper and serve.