Creamy Carrot Soup
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
376
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 33.8 μg | (56 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 724 mg | (18 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions
- 1 garlic clove
- 600 grams carrots
- 1 Apple
- 4 Tbsps butter
- 2 Tbsps Pastry flour
- ½ l Vegetable broth
- ⅛ l Whipped cream
- 1 egg yolk
- salt
- 4 Tbsps Whipped cream
- parsley (for garnish)
- cayenne pepper (for garnish)
Preparation steps
1.
Peel onions and garlic and coarsely chop. Peel carrots and apple and cut into small pieces.
2.
Melt the butter in a large saucepan. Add onion and garlic pieces and sauté until soft. Add carrot and apple pieces and sauté briefly. Sprinkle the flour over the vegetables and pour in the broth. Bring to a boil, reduce heat and simmer 20 minutes. Season with salt.
3.
Puree the soup. In a bowl, mix beaten egg yolk with sour cream.
4.
Transfer to soup to shallow bowls and serve drizzled with sour cream stripes and a sprinkle of parsley and cayenne pepper.
