Creamy Carrot Soup
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
4263
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,263 cal. | (203 %) | ||
| Protein | 107 g | (109 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 858 g | (572 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 384 g | (1,280 %) |
more nutritional values
| Vitamin A | 204.9 mg | (25,613 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 55.4 mg | (462 %) | ||
| Vitamin K | 1,887.8 μg | (3,146 %) | ||
| Vitamin B₁ | 13.9 mg | (1,390 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 94.2 mg | (785 %) | ||
| Vitamin B₆ | 21.1 mg | (1,507 %) | ||
| Folate | 2,133 μg | (711 %) | ||
| Pantothenic acid | 34 mg | (567 %) | ||
| Biotin | 626.5 μg | (1,392 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 410 mg | (432 %) | ||
| Potassium | 44,622 mg | (1,116 %) | ||
| Calcium | 2,695 mg | (270 %) | ||
| Magnesium | 1,516 mg | (505 %) | ||
| Iron | 44.7 mg | (298 %) | ||
| Iodine | 390 μg | (195 %) | ||
| Zinc | 32.3 mg | (404 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 2,162 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 803 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 carrots
- 100 grams onions
- 2 garlic cloves
- 1 pc fresh ginger (about 3 cm)
- 150 grams Celery
- 30 grams butter
- 1 l Vegetable broth
- 1 Tbsp honey
- 5 Tbsps Whipped cream
- 3 Tbsps Lime juice
- salt
- freshly ground peppers
- fresh Chervil
Preparation steps
1.
Peel, trim, and chop the carrots. Peel and finely chop the onion, garlic, and ginger. Rinse, trim, and chop the celery.
2.
Melt the butter in a saucepan, add the vegetables, and cook over low heat for 10 minutes. Add the broth and let simmer an additional 10 minutes. Remove from the heat and puree, then pass through a fine strainer (optional, if you want a smoother soup), then return to the heat. Mix in the honey, cream, and lime juice, then season to taste with salt and pepper. Transfer the soup to bowls, top with a dollop of creme fraiche, garnish with chervil, and serve.
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