Creamy Carrot Soup

0
Average: 0 (0 votes)
(0 votes)
Creamy Carrot Soup
share Share
print
bookmark_border Copy URL
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
4263
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie4,263 cal.(203 %)
Protein107 g(109 %)
Fat33 g(28 %)
Carbohydrates858 g(572 %)
Sugar added3 g(12 %)
Roughage384 g(1,280 %)
Vitamin A204.9 mg(25,613 %)
Vitamin D0.2 μg(1 %)
Vitamin E55.4 mg(462 %)
Vitamin K1,887.8 μg(3,146 %)
Vitamin B₁13.9 mg(1,390 %)
Vitamin B₂1.8 mg(164 %)
Niacin94.2 mg(785 %)
Vitamin B₆21.1 mg(1,507 %)
Folate2,133 μg(711 %)
Pantothenic acid34 mg(567 %)
Biotin626.5 μg(1,392 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C410 mg(432 %)
Potassium44,622 mg(1,116 %)
Calcium2,695 mg(270 %)
Magnesium1,516 mg(505 %)
Iron44.7 mg(298 %)
Iodine390 μg(195 %)
Zinc32.3 mg(404 %)
Saturated fatty acids11.6 g
Uric acid2,162 mg
Cholesterol27 mg
Complete sugar803 g

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
How healthy are the main ingredients?
CeleryonionWhipped creamgingerhoneycarrot

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.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners