Creamy Carrot Soup
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
258
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 33.9 μg | (57 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 940 mg | (24 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams carrots
- 1 garlic clove
- 1 pc fresh ginger (4 cm)
- lemons (for juice)
- Juice
- freshly ground peppers
- 1 Tbsp olive oil
- 500 milliliters Veal stock
- 4 Tbsps sweet Whipped cream
- Whipped cream (for garnishing)
Preparation steps
1.
Peel carrots, cut into 2 cm (approximately 3/4 inch) thick slices and cook in boiling salted water for about 5-6 minutes. Drain (set 2 tablespoons of carrots aside). Puree remaining carrots with hand blender. Heat veal stock. Pour 400 ml (approximately 1 2/3 cup) of veal stock in a saucepan and stir in pureed carrots. Add as much of remaining stock as to achieve desired consistency and bring to a boil.
2.
Remove from heat and add grated ginger. Peel garlic and squeeze through a garlic press. Add to soup.Season with salt and pepper, drizzle wtih lemon juice. Add olive oil and cream, stir well. Puree once more. Pour soup into bowls, top with reserved carrots and dollops of cream. Serve.
